This is from the newspaper and is credited to Hops! Bistro and Brewery.

LOBSTER DIP

4 Tablespoons olive oil
1 pound lobster claw meat, cooked
1 leek, diced
2 Tablespoons garlic, minced
1 pound spinach cooked
2 Roma tomatoes, chopped
Salt and pepper, to taste
2 cups heavy whipping cream
1/2 pound Asiago cheese
1 French baguette loaf, cut into 1/4inch thick slices and toasted

In a medium heavy saucepan, heat olive oil over medium-high heat. Saute lobster meat, leek and garlic for 3 minutes or until leeks and garlic begin to brown.

Add spinach, tomatoes and salt and pepper to taste. Saute 3 minutes more.

Pour in heavy cream. Increase heat to high and stir until mixture comes together.

Turn off heat and stir in cheese. Stir until cheese melts.

TO SERVE:
Pour into a serving dish and serve with baguette slices or pita chips, lavosh, sour dough bread or tortilla chips.

Makes 4 servings