|COURSE||PREP TIME||COOK TIME||TOTAL TIME||YIELD|
|2 TBSP||Longo’s 100% Pure Canola OIl|
|1||small shallot, minced|
|2 TBSP||finely diced celery or fennel|
|1 TBSP||Longo’s Sundried Tomatoes in Oil, diced|
|1||cooked lobster, tail and claw meat removed and chopped*|
|2 TBSP||dry white wine|
|PINCH||each, salt and pepper|
|2 TBSP||roasted garlic cloves, mashed|
|1/2 CUP||grated Asiago cheese, divided|
|1/2 CUP||cream cheese|
|1/3 CUP||sour cream|
|1 TBSP||fresh dill, chopped|
|1/2 TSP||lemon rind, finely grated|
|1 TBSP||lemon juice|
|Longo’s Crostini or toasted baguette slices|
*Psst…you can find information on how to do that here.
1. HEAT oil in skillet over medium-high heat and sauté shallot and celery for 3 minutes to soften. Stir in sundried tomatoes and lobster; cook for 2 minutes. Add wine, salt and pepper; remove from heat. Scrape into bowl.
2. STIR in garlic, half of the asiago, cream cheese, sour cream, mayonnaise, dill, lemon rind and juice. Scrape into heatproof dish and spread evenly. Sprinkle with remaining asiago. Bake in 375°F oven for about 15 minutes or until warmed through. Serve with crostini.