25
Aug
Posted on 2009 under Side Dish |
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Did you know that “gratin” is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, such as breadcrumbs, grated cheese, egg and/or butter? This innovative Lobster Gratin recipe calls for RITZ Crackers (instead of breadcrumbs), grated Parmesan cheese and PHILLY Cream Cheese. Here’s a fun food fact: Lobster is trapped off the Atlantic and Pacific coasts of Nicaragua and is valued for its sweet meat!
| 6 RITZ Crackers, crushed (about 1/4 cup) |
| 2 Tbsp. KRAFT Grated Parmesan Cheese |
| 1/4 cup milk |
| 4 oz. (1/2 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed |
| 1/2 lb. lobster meat, cooked, cut into small chunks |
| 2 Tbsp. finely chopped green onions, green tops included |
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| PREHEAT oven to 450°F. Spray four 6-oz. custard cups or souffle dishes with cooking spray. Place on baking sheet; set aside. Mix cracker crumbs and Parmesan cheese; set aside. |
| BRING milk just to boil in medium saucepan on medium heat; cook 1 min. Add cream cheese; stir with wire whisk until cream cheese is completely melted and mixture is well blended. Add lobster and onions; cook 2 min. or until heated through. Spoon evenly into prepared custard cups; sprinkle with the crumb mixture. |
| BAKE 10 min. or until crumb topping is golden brown. Serve warm. |
by Lobster Queen, on August 25 2009 @ 5:47 pm
Cream cheese is great in lobster recipes, the creaminess sets off the richness and sweetness of the lobster very well. I might be inclined to try this with other cheeses besides Parmesan in the topping. I think Swiss might be nice.
by Nastassia, on August 26 2009 @ 8:09 am
Thanks for your comment Lobster Queen. I agree, cream cheese totally goes great with sweet lobster meat. We’d love to hear about your version of Lobster Gratin. And if you do make it, feel free to snap a few pictures to share with us