Lobster Pate

Number of Servings: 
8
Ingredients: 
8 ounces finely diced fresh Maine Lobster meat
1 package softened cream cheese
1/2 cup sour cream
1 Tablespoon minced parsley
1 Tablespoon minced chives
1/2 Tablespoon minced tarragon
1 Tablespoon minced chervil
1/2 lemon juice of
1 pinch salt and pepper, to taste
Instructions: 

Combine all ingredients in an electric mixer. Mix on low speed until thoroughly combined. If mixture is too thick add additional sour cream to reach the desired texture.

Mold onto a serving platter and garnish with assorted crackers and vegetable sticks.

Source: Recipe courtesy of Patrick Britten, Executive Chef, The Snow Squall, South Portland, Maine.

Nutrition Information: 
(per serving) Calories: 66.8 Cholesterol: 27mg Protein: 6.4g Sodium: 124mg Total Fat: 4g Dietary Fiber: 0.1g Carbohydrates: 2.1g Calcium: 49 mg Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
Your rating: None Average: 3.3 (4 votes)
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Sun, 06/26/2011 - 18:34 — Anonymous
Way too much cream cheese. Whenever I see a recipe for pate or dip that calls for cream cheese, I should automatically know better to cut it in half or use something else. Following this recipe exactly results in expensive herbed cream cheese dip with the slight hint of seafood. A waste of good bug meat. Next time I will blend in lobster stock and retain some chunks of lobster for mixing in at the end. I did make a nice Champagne-Bouillabaisse aspic for the top, but we will need to wait until tomorrow to see if it can save the dish.
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