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
|1||cup||grape seed or vegetable oil|
|1||lemon, for zest|
|1/2||tsp||red pepper flakes|
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
|4||oz||Arla Organic Cream Cheese, softened|
|4||oz||Castello Danish Blue Extra Creamy Cheese, crumbled|
|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.