If you like the classic baked, cheesy, creamy crab dip, you will LOVE this lobster dip. Let me start with this: do not be intimated by lobster. It’s seriously SO easy to cook, and with this recipe, you just use the tails. You boil them in water for just a few minutes, and that’s it. I’m SO in love with this. I mean, what’s not to love?
I’m such a seafood lover. Give me allll the shrimp, scallops, and salmon. I cannot get enough. I don’t have lobster as often, because it feels like a treat, but it’s SO delicious and buttery.
Especially when paired with dry sherry. Seafood and sherry are seriously a match made in heaven.
When spring rolls around, I crave a ton of seafood and veggies (nothing new there). Hence the inspiration for this dip! My mom also used to make this lobster dip inspired from a local restaurant. I think she actually got the recipe from them. I never had the restaurant version, but my mom’s was darn good. I don’t know what they put in theirs, but this was my best shot at re-creating it. I’m SO happy with how it turned out.
It’s definitely not the “lightest” recipe, but it’s SO worth it. When you’re in the mood to have something a little (or a lot) on the indulgent side, invite some friends or family over and make them this dip. You’ll be their favorite person.
What’s not to love about super creamy melty cheese and lobster?!
Easy Baked Creamy Lobster Dip
This baked lobster dip is SO easy, delicious, and perfect for entertaining! My take on the classic cheesy baked crab dip.
- 2 (3-4 ounce) lobster tails
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1/4 cup chopped shallots
- 4 tablespoons dry sherry
- salt and pepper
- 8 ounces freshly grated white cheddar
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons grated parmesan cheese
- 1 teaspoon chopped fresh oregano + extra for garnish
- 2 teaspoons dijon mustard
- a baguette, crackers, or your favorite veggies for dipping!
Preheat oven to 375℉. Bring a pot of water to a boil. Once boiling, add the lobster tails and boil for 5 minutes. Drain and let cool.
Once lobster is cool enough to handle, remove the meat from the tails (I usually just take scissors down the back and remove the meat that way). Chop the meat into small pieces.
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. Add the sherry and cook for another 1-2 minutes or until liquid has evaporated. Season with a pinch of salt and pepper.
To a medium bowl, add the chopped lobster, shallot/garlic mixture, half of the cheddar, the cream cheese, sour cream, parmesan, oregano, and dijon and mix to combine.
Add mixture into an oven safe 10-12 inch skillet or baking dish and smooth out with the back of your spatula. Sprinkle with the other half of the cheddar.
Bake for 20-25 minutes or until cheese is golden and bubbly. Garnish with extra chopped fresh oregano if desired. Serve with baguette slices, your favorite crackers, or even veggies!