Lobster Fennel Dip

Ingredients

2 cups lobster dip, see recipe below
2 12" self rising pizza crusts
1/4 cup focaccia oil, see recipe below
2 tablespoons Parmesan cheese, shredded
Method:
Place the lobster dip in a shallow ceramic bowl and cook at 425 degrees for 10 minutes or until bubbling and golden brown on top. Meanwhile brush the crusts with the focaccia oil and sprinkle with the parmesan cheese. Bake in a 425 degree oven for 10 minutes. When the crusts come out cut them into eight triangles and arrange it around the plate. Serve Immediately.

Lobster Dip

Ingredients
1/2 tablespoon butter
1/4 pound fennel bulb, peeled, halved and shaved paper thin
2 cups Mayonnaise, Extra Heavy (Hellmans)**
1 1/2 cups Parmesan cheese, powdered
1 pound lobster meat, cooked
1/2 tablespoon salt

Method:

Saute the fennel and onion in the butter until the onion begins to brown in places. Cool and then add all of the ingredients together and mix thoroughly. Reserve cold until just before ready to serve.

**If you use the wrong mayo, this recipe will separate in the oven into an oily mess.

Focaccia Oil

Ingredients

1/4 cup garlic, minced
1/2 cup yellow onion, minced
2 cups olive oil
1 tablespoon black pepper
1 tablespoon kosher salt

Method

Mix together in a food processor and reserve cold. Unused portion can be chilled for up to 2 weeks.