baked lobster dip

Every now and again, we love a tapas style dinner. We usually include a dip, some sort of meat and/or cheese on a stick, and an assortment of veggies and/or homemade chips. We tried this warm lobster dip on a cold afternoon, and GUYS, this one is delicious! (Click here for the original recipe from food.com). I modified the original recipe a bit to include more lobster (because the more the lobster the better)! The below makes about 2 servings (but you can easily double or triple as needed).

Ingredients:

• 1 c (8 oz) lobster meat (cooked, chopped)

• 1-2 tbsp onion (chopped)

• 1-2 cloves garlic (minced)

• ½ tbsp olive oil

• 2 oz cream cheese (softened)

• 2/3 tbsp sour cream

• 1 1/3 tbsp half & half

• 1/3 tsp Worcestershire

• 1/3 tbsp mayonnaise

• 1 tbsp parmesan cheese (grated)

• 2-3 tbsp mozzarella (shredded, fresh if you have it)

• Salt and pepper to taste

Instructions:

• Preheat oven to 350 degrees.

• In a small pan over medium heat, sauté onion in olive oil until translucent (2-3 minutes). Add garlic, sauté for another minute.

• Keeping the lobster aside, combine sautéed onion and garlic with remaining ingredients (you can use a large bowl or mixer).

• Add lobster to mix and gently fold until well incorporated.

• Spray a small round baking dish with non-stick spray and pour lobster mixture into the prepared dish.

• Bake at 350 for 10-15 minutes. Helpful Hint: You may need to adjust baking time if you are making a bigger batch. You want the dip to be bubbly and golden brown on top.

• Remove from oven and serve with a fresh baguette or homemade sweet potato chips!

Tips:

• Top this with panko breadcrumbs and parmesan before you bake for a crispy variation.

• Serve heated leftovers over ravioli of linguine for an easy, crowd pleasing dinner.

• Substitute lobster for crab or shrimp (trust me, you can’t go wrong)!