1. Preheat oven to 400°F (200°C). Slice baguette into 1/2-inch-thick (1-cm) slices; cut slices into quarters. Combine bread, parsley and butter in Stainless (6-qt./6-L) Mixing Bowl. Bake bread on Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Garlic Slicer. Cook garlic, shallot and oil in (2-qt./1.9-L) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.
2. Place Stainless Steamer into (4-qt./3.8-L) Saucepan; add 3 cups (750 mL) water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup (50 mL). Add remaining lobster meat to dip. Pour dip into Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.

Yield: 24 servings (about 2 1/2 cups/625 mL dip)

Nutrients per serving: (about 2 tbsp/30 mL dip and 3 bread cubes): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 5 g, Sodium 350 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (about 2 tbsp/30 mL dip and 3 bread cubes): 1 starch, 1 fat (1 carb)

Cook's Tips: Steaming is a quick and easy way to prepare lobster tails. To remove lobster meat from shell, cut down center of top and bottom of shell with Professional Shears.

Make-Ahead: Dip can be made 1 day ahead. Prepare dip as directed through Step 1. Pour dip into Mini-Baker and refrigerate. When ready to serve, bring baker to room temperature and prepare lobster as directed. Stir in cooked lobster; bake at 400°F (200°C) for 30 minutes or until hot.