Luscious Lobster Appetizers

Lobster’s delicious flavor and meaty flesh make it a coveted delicacy. The extraordinary crustaceans may be an extravagant purchase, but that’s no reason to deny yourself the pleasure of indulging in lobster. These elegant appetizers stretch a little bit of lobster into several savory servings.

LOBSTER FONDUE

Mince the meat from 2 (8-ounce) cooked lobster tails; set aside. Combine 2 (3-ounce) packages softened, reduced-fat cream cheese, ¼ cup whipping cream, ½ cup finely shredded Manchego or Romano cheese, ¼ cup Spanish Godello or other dry white wine, 2 teaspoons finely chopped fresh dill, 2 teaspoons finely chopped fresh chives, 2 teaspoons finely chopped flat-leaf parsley, 2 teaspoons fresh thyme leaves and ¼ teaspoon hot pepper sauce; mix well. Add reserved lobster; mix well. Stir mixture over low heat in a small, heavy-bottomed saucepan until hot. Transfer mixture to a fondue pot and serve with strips of garlic toast for dipping. Makes 6 servings.

LOBSTERTINI

Thinly slice the meat from 2 (8-ounce) cooked lobster tails; set aside. Combine 3 peeled and sectioned oranges, 1 peeled and sectioned large pink grapefruit, ½ cup diced red bell pepper, ½ cup diced yellow bell pepper, ½ cup very thinly sliced red onion, 1 minced jalapeño chile, ¼ cup chopped cilantro, ¼ cup mild olive oil, ⅓ cup white wine vinegar, ⅓ cup freshly squeezed orange juice and ¼ teaspoon salt in a large bowl. Toss well; add lobster; toss gently. Spoon mixture into 4 lettuce or spinach-lined martini glasses; chill for 30 minutes before serving. Garnish with a slice of ripe avocado. Makes 4 servings.

LOBSTER–BRIE STUFFED MUSHROOMS

Preheat oven to 350°F. Clean, dry and remove stems from 8 ounces button mushrooms. Chop the meat from 2 (8-ounce) cooked lobster tails; set aside. Combine ½ cup herb-flavored bread crumbs, ¼ cup finely diced celery, 3 tablespoons finely chopped green onions, 3 tablespoons mayonnaise, ⅓ cup finely shredded Parmesan cheese, ¼ teaspoon salt and ¼ teaspoon ground black pepper in a medium bowl; mix well. Add reserved lobster; toss gently to combine. Stuff mushrooms with lobster mixture and arrange the mushrooms on a parchment-lined baking sheet. Top each mushroom with 1 teaspoon Brie cheese. Bake in the preheated oven for 18 to 20 minutes, or until hot and bubbly. Makes 6 to 8 (2-mushroom) servings.