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Frank's® RedHot®



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Servings: 12


  • 10 1/2 cups White sauce, prepared, hot, unseasoned
  • 9 oz. Frozen, thawed lobster fines, drained well
  • 1/2 cup Chopped cilantro, divided
  • 2 tbsp. Cumin
  • 1 tbsp. Chili powder
  • 3/4<br> cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • to taste Lobster base
  • 3/4 cups Grated Parmesan cheese
  • 4 1/2 cups Shredded jack cheese, divided
  • 9 oz. Frozen thawed lobster meat, chopped, drained well


  • 2. For each serving microwave one portion of base on high for 30 seconds. Top with 3/4 oz. chopped lobster and 2 tbsp. jack cheese and place in hot oven or under salamander until cheese has melted and dip is hot throughout. Garnish with 1/2 tsp. cilantro.
  • 1. To make the base for the lobster dip combine sauce, lobster fines, 6 tbsp. cilantro, cumin, chili powder, RedHot, lime juice, lobster base, Parmesan and 3 cups of jack cheese. Stir over low heat until cheese melts, taking care not to boil. Remove from heat, chill and portion base into 12 -3/4 cup oven proof dishes. Refrigerate until needed.