Thursday Food Festive Countdown
Lobster Dip
Recipe Corner...Recipe Corner...Recipe Corner

Lobster Dip 8-102 lbs Rainforest Lobster Meat



1 cup mayonnaise

8 oz plain cream cheese

1/3 cup diced red bell pepper

1/3 cup grated Avonmore white cheddar cheese (reserve 2 tbsp)

1/4 tsp smoked paprika

1 tsp onion powder

1 tbsp lemon juice

1 1/2 tsp salt

1/2 tsp black pepper

2 tsp garlic powder

1 tbsp Pickapeppa sauce

1/2 cup chopped scallion

8 oz shredded mozzarella (reserve2 tbsp)

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 tsp hot sauce

Crackers to serve

1 tbsp chopped parsley to top

Method:In a large pot, bring water to boil.

Add the lobster meat and simmer for 12 minutes. Drain once finished.

Let the lobster slightly cool and chop into bite-sized pieces.

Preheat oven to 375°F.

In a large bowl, mix all of the ingredients except the parsley and crackers.

Place the mixture in a baking dishand top with the reserved cheese.

Bake for 25 minutes.

Top with parsley and serve with your favourite crackers.

Rose Shrimp Pasta

Serves: 4


Shrimp marinade:

2 lbs Rainforest jumbo shrimp

1/4 tsp red pepper flakes

8 cloves garlic

3 stalks scallion

1/4 tsp pepper

1/4 tsp dried oregano

1/2 tsp smoked paprika

1/8 tsp salt

1/4 tsp mustard powder

3 tbsp olive oil

Pasta sauce:

1 1/2 cup heavy cream

1 cup dry rose

1/4 tsp red pepper flakes

2 tsp garlic powder

1 tsp onion powder

4 tbsp tomato paste

3 tbsp olive oil

1/3 cup parmesan + extra to garnish

Chopped basil to garnish

Chopped parsley to garnish

Salt and freshly cracked black pepper to taste

1 lb spaghetti


Mix shrimp marinade ingredients in a food processor until well combined and coat shrimp.

Heat oil on medium-high heat in a large pan.

Add shrimp and sauté for 6 minutes.

Remove shrimp and set aside.

Add tomato paste to the pan, mix well with remaining juices from the shrimp, and cook 2-3 minutes, stirring frequently.

Bring water to a boil in another pot and cook spaghetti.

Add spices and then wine, reduce heat to medium low and cook another 3 minutes.

Add cream, mix well, and cook another 3 minutes.

Add cooked pasta, shrimp, and parmesan to the saucepan and mix well. Add a few tbsp of pasta cooking water if needed to thin sauce.

Top with the extra parmesan and herbs to serve.

Rainforest Lobster Meat
Rose Shrimp Pasta

Now you can read the Jamaica Observer ePaper anytime, anywhere. The Jamaica Observer ePaper is available to you at home or at work, and is the same edition as the printed copy available at


  1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper; email addresses will not be published.
  2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.
  3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.
  4. Please do not write in block capitals since this makes your comment hard to read.
  5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed:
  6. If readers wish to report offensive comments, suggest a correction or share a story then please email:
  7. Lastly, read our Terms and Conditions and Privacy Policy