Published: · Modified: by Chef Dennis Littley
4.86 from 144 votes
Jump to Recipe
If you love warm dips, my lobster dip is going to become one of your favorites. This creamy cheesy cheddar Lobster Dip is definitely a favorite in our home!
With the holidays in full swing, I’ve got friendsand family visiting every chance they get and that means I get to spend time in the kitchen cooking up deliciousness to serve while Lisa plays hostess.
I have to admit that I love entertaining and enjoy the opportunity to share food with my friends and family. Lisa and I are the perfect pair when it comes to entertaining.
She’s more of the socialbutterflyand enjoys mingling with guests outside of the kitchen, whereas Ifeel more at home in the kitchen and enjoy chatting with those that wander in for something to eat or drink.
Table of Contents:
What ingredients do I need to make a Lobster Dip?
Let’s start by gathering our ingredients (aka mise en place) for this dish. It’s a good idea to get everything you need before you start to prepare any dish in your kitchen.
It’s an easy way to see if you’re missing anything you need before you start cooking. It makes the whole process go more quickly. And less time in the kitchen means more time with your family and friends.
My Cheddar Lobster Dip is really easy to make and you can find lobster meat at most upscale grocery stores in the area.
After gathering the ingredients and prepping the garlic and shallots, the recipe goes pretty quickly. Start by sautéing the aromatics (garlic and shallots) in a sautépan briefly so you get the full flavor of them in your dip.
Then you add your ingredients into a mixing bowl. You can see I’ve chopped the lobster up a bit, but feel free to leave bigger pieces if you’d like.
What type of cheese can I use in this Dip?
I’ve used cheddar cheese in my recipe, but you can switch it out with Gruyere, Swiss or any of your favorites. If you’d like to use a more flavorful cheese, add it in small quantities so you don’t overpower the lobster.
Mix all of the ingredients together (make sure your cream cheese is softened).
Spoon the Cheddar Lobster Dip into an oven-safe dish and smooth the top with a spatula.
Top the dip with the remaining cheddar and sprinkle with the remaining smoked paprika.Next, bake at 375 degrees Fahrenheit for 20-25 minutes.
What Seasonings Can I use ina lobsterdip?
I used smoked paprika in my Cheddar Lobster Dip, but you can use old bay, lemon pepper or any of your favorite seasoning combinations.
When it’s time to serve up your Creamy Cheesy Cheddar Lobster Dip this holiday season make sure to have plenty of your favorite Chips or Crackers on hand.
If you love seafood dips my Maryland Hot Crab Dip is another dip you have to try!
But, it all comes down to the taste….sigh. And my Creamy Cheesy Cheddar Lobster Dip didn’t disappoint. It was ah-mazingly delicious! I loved how well it went with the flavor of the crispy tortilla chips.
Recipe FAQ’s
Can I reheat the lobster dip?
Yes, you can. It would be easiest to reheat it gently on the stovetop. It’s going to be too thick, and it can be thinned out with a little milk or water. Taste and reseason as needed.
Can I use another cheese in this dip?
Yes, you can. Swiss, Gruyere, or fontina would also make good choices. Or use a combination of your favorite cheese.
More Recipes You’ll Love
- Easy Shrimp Scampi Dip
- Grilled Planked Salmon Dip Recipe
- Ultimate Nachos
- Blackened Shrimp Nachos Recipe
Did you make this? Please RATE THE RECIPE below!
Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
Cheesy Cheddar Lobster Dip
It’s not difficult to make my Cheddar Lobster Dip and it’s the perfect hot dip to serve when you want to impress your guests. I promise they’ll love every delicious bite of this Hot Cheesy Lobster Dip
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetiser
Cuisine: American
Servings: 6
Calories: 477kcal
Author: Chef Dennis Littley
Ingredients
- Tortilla Chips
- 6 ounces cooked lobster meat (claw, knuckle and body meat)
- 1 teaspoon olive oil
- 1 clove garlic minced
- ¼ cup chopped shallots
- 1 teaspoon horseradish
- 1 teaspoon smoked paprika
- sea salt and black pepper to taste
- 8 ounces grated cheddar cheese
- 8 ounces cream cheese softened
- ½ cup sour cream
- 2 tablespoons grated Romano cheese
- 2 teaspoons Dijon mustard
US Customary – Metric
Instructions
Preheat oven to 375 degrees Fahrenheit.
Heat a medium skillet to medium-high heat and add the olive oil. Add the shallots and garlic and sauté for 1-2 minutes or until fragrant. Season with sea salt and black pepper to taste.
In a mixing bowl, add the lobster, shallot/garlic mixture, half of the cheddar, the cream cheese, sour cream, Romano cheese, horseradish, mustard and half of the smoked paprika. Mix well.
Add mixture into an oven-safe baking dish, spreading mixture evenly.
Add remaining cheddar cheese and smoked paprika.
Bake for 20-25 minutes at 375 degrees Fahrenheit or until cheese is golden and bubbly.
Nutrition
Calories: 477kcal | Carbohydrates: 19g | Protein: 17g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 635mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 1170IU | Vitamin C: 0.5mg | Calcium: 372mg | Iron: 0.6mg
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Chad
Is the lobster raw or cooked before it goes into the oven?
Reply
Chef Dennis Littley
Cooked. I use claw and body meat, and unless you’re buying live lobsters it’s always cooked.
Reply
Shoney
Made this Christmas Eve and family loved it…skipped the horseradish though.Reply
Chef Dennis Littley
Happy to hear you adapted the recipe to your tastes and enjoyed the dip.
Reply
Brenway
Can I reheat left overs? Or is it good when cold?
Reply
Chef Dennis Littley
Yes, you can reheat it. It would be easiest to reheat it gently on the stove top. It’s going to be too thick so it can be thinned out with a little milk or water. Taste and reseason as needed.
Reply
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
