Description
This baked lobster dip is SO easy, delicious, and perfect for entertaining! Tender lobster meat is folded into a creamy, cheesy mixture with shallots, garlic, and herbs, then baked until bubbly. My take on the classic cheesy baked crab dip.
Ingredients
Scale
- 2 (3-4 ounce) lobster tails
- 2 teaspoons olive oil
- 1/4 cup chopped shallots
- 1 clove garlic, minced
- 4 tablespoons dry sherry (or dry white wine)
- 8 ounces white cheddar cheese, freshly grated, divided
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon chopped fresh oregano, plus extra for garnish
- 2 teaspoons dijon mustard
- Salt, to taste
- Black pepper, to taste
- Sliced baguette, crackers, or fresh vegetables, for dipping
Instructions
- Cook Lobster: Bring a medium pot of salted water to a boil. Add the lobster tails and boil for 5 minutes, or until cooked through and opaque. Drain immediately and rinse briefly under cold water or place in an ice bath to stop the cooking.
- Prep Lobster Meat: Once the lobster tails are cool enough to handle, remove the meat from the shells. (Using kitchen shears to cut down the back of the shell can make this easier). Chop the lobster meat into small, bite-sized pieces. Set aside.
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease an oven-safe 10-12 inch skillet or a similar sized baking dish.
- Sauté Aromatics: Heat the olive oil in a medium skillet over medium-high heat. Add the chopped shallots and minced garlic. Sauté for 1-2 minutes, until fragrant and the shallots begin to soften.
- Deglaze with Sherry: Pour in the dry sherry. Cook for another 1-2 minutes, scraping up any browned bits from the bottom of the skillet, until the liquid has mostly evaporated. Season lightly with a pinch of salt and pepper. Remove from heat.
- Combine Dip Ingredients: In a medium bowl, combine the chopped cooked lobster meat, the cooked shallot/garlic mixture, half of the grated white cheddar cheese, the softened cream cheese, sour cream, grated parmesan cheese, chopped fresh oregano, and dijon mustard. Stir until well combined. Taste and adjust seasoning with salt and pepper if needed.
- Assemble and Top: Spread the lobster mixture evenly into the prepared oven-safe skillet or baking dish. Sprinkle the remaining half of the grated white cheddar cheese evenly over the top.
- Bake: Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden.
- Garnish and Serve: Garnish with extra chopped fresh oregano, if desired. Let cool for a few minutes before serving. Serve warm with sliced baguette, crackers, or vegetables for dipping.
Notes
- Lobster: Use small lobster tails. Fresh or frozen (thawed) work. Be careful not to overcook when boiling. You can substitute pre-cooked lobster meat or even cooked shrimp or crab meat.
- Sherry: Dry sherry adds a nice flavor. Dry white wine or chicken broth can be substituted if needed.
- Cheeses: Freshly grating the cheddar and Parmesan yields the best melting results. White cheddar is recommended, but sharp yellow cheddar or Gruyère could also work. Ensure cream cheese is well softened.
- Make-Ahead: You can assemble the dip (up to step 7) a few hours ahead, cover, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
- Storage: Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.