Serving Information
(4 to 6)
"Potted" is an old British culinary term for a method of preserving
perishable food (especially seafood) in melted butter, and although
these days we have refrigerators and freezers for that purpose, I still
like the old name.
NOTE: Look for Brooke Dojny's lobster cookbook coming out Spring 2012 by Storey Publishing.
Makes four to six appetizer servings.
3/4 cup coarsely chopped cooked lobster meat (3 to 4 ounces – see note)
1/3 cup whipped cream cheese
4 tablespoons cold butter, cut in small chunks
2 teaspoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon liquid hot pepper sauce
3 tablespoons snipped chives
Salt
1 tablespoon melted butter
Chive spears
Pulse lobster meat in a food processor until finely chopped and remove to a bowl; do not wash the processor.
Combine cream cheese, butter, lemon zest, lemon juice and hot pepper
sauce in the processor and pulse until well blended. Add lobster; pulse
until quite smooth.
Transfer to a bowl, stir in the chives, and season with salt to taste.
Scrape into a ramekin and pour a thin layer of melted butter over to seal.
Refrigerate for at least 4 hours to allow flavors to blend. (Can be made up to 2 days ahead.)
Remove from the refrigerator about 2 hours before serving. Garnish with chive spears, and spread onto crackers to serve.
Note: Cook one 1 1/4-pound lobster and remove the meat or buy picked-out meat.
