Preheat oven to 400 degrees. Slice baguette into 1/2inch thick slices. Cut slices into quarters. Combine bread, parsley & butter in mixing bowl. Bake bread on sheet pan 10-12 mins. or until golden brown. Slice garlic. Cook garlic, shollot and oil in saucepan over med heat 3-4 mins or until shallot is tender. Add sherry:bring to a simmer. Whisk in soup, milk, salt & cayenne. Add cream cheese; whisk well and remove from heat. Steam lobsters 6-8 mins. Remove meat from tails, coarsley chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into mini-baker. Bake 6-8 mins. or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired.
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