Prep Time: 20 minutes
Serves: 4


Lobster Chowder

with Spicy Lemon Oil

2 440ml containers Denninger’s Lobster Chowder
1/4 cup brandy or cognac (optional)
Lobster meat, chopped
Spicy Lemon Oil

Thaw 2 containers of soup, and heat in a medium saucepan with the brandy or cognac. Heat soup to just before boiling, then reduce heat and simmer for 4 – 5 minutes. Pour into individual bowls. Top each soup with lobster meat and a drizzle of Spicy Lemon Oil. Serve with Scandinavian Bacon and Blue Crisps (recipe below).

Spicy Lemon Oil

5 cloves garlic, peeled
1 cup grape seed or vegetable oil
1 lemon, for zest
1/2 tsp red pepper flakes
/14 tsp salt

In a small saucepan, bring the oil and garlic to a boil. Reduce the heat, and simmer for 10 minutes. Cut large strips of zest from the lemon with a potato peeler, and add it to the oil. Add the pepper flakes and salt, and allow the oil to sit at room temperature to infuse. Left over oil can be stored in the refrigerator.

Scandinavian Bacon And Blue Crisps

1/2 cup walnut pieces
4 oz Arla Organic Cream Cheese, softened
4 oz Castello Danish Blue Extra Creamy Cheese, crumbled
1/4 cup sour cream
6 slices Denninger’s Side Bacon, cooked and crumbled
1 tbsp red onion, minced
salt & pepper
1 pkg Wasa Light Rye Crisp Breads

Put the walnuts, cream cheese, blue cheese and sour cream in a food processor, and process until finely smooth. Add the bacon and red onion and pulse until combined. Add salt and pepper to taste. Put spread on Wasa Crisp Breads and serve.