Lobster Dip with Truffle Chips
1 egg yolk
2 Tbs Seasons Vermouth Barrel-Aged Wine Vinegar
1 chopped shallot
½ tsp white truffle salt
¼ tsp Seasons Pepe e Aglio
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
½ cup Seasons FS17-Favoloso Extra Virgin Olive Oil (or your favorite EVOO)
8 oz. cream cheese, softened
½ cup sour cream
1 cup sharp grated cheddar
11 oz. frozen cooked lobster meat, chopped
2 tsp chopped parsley
TartufLanghe Truffle Chips
Preheat oven to 400 degrees.
Place egg yolk, vermouth vinegar, shallot, truffle salt, pepe e aglio, Dijon mustard, and Worcestershire in the bowl of a food processor and blend for 1 minute. With processor running, very slowly drizzle all of the olive oil into the food processor to create a mayonnaise.
In a large stainless steel bowl, combine mayonnaise, cream cheese, sour cream, and ¾ of cheddar and parsley and mix thoroughly. Gently fold in lobster.
Pour into 1½ quart ovenproof dish and top with remaining grated cheddar. Bake for approximately 20 minutes.
Serve hot with truffle chips for dipping.