Introduction

This creamy lobster dip is a rich and indulgent appetizer that’s perfect for entertaining or special occasions. Made with tender lobster meat, sharp cheddar, and a hint of fresh herbs, it’s sure to impress your guests. Serve it warm with crusty bread or crisp vegetables for a delightful start to any meal.

A white round pot filled with a creamy, baked dish featuring visible plump shrimp evenly spread on top. The golden-brown cheese layer is bubbly and slightly crispy around the edges, with a few browned spots, sprinkled with small green herb pieces. One shrimp at the front is partially submerged in the creamy sauce. The pot sits on a light cloth over a white marbled surface, next to a few slices of pale bread, with a glass jar holding bright yellow roses in soft focus behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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.
Step 2: Once cool enough to handle, remove the meat from the lobster shells by cutting down the back with kitchen shears. Chop the lobster meat into small, bite-sized pieces and set aside.
Step 3: Preheat your oven to 375°F (190°C). Lightly grease an oven-safe 10-12 inch skillet or baking dish.
Step 4: 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.
Step 5: Pour in the dry sherry and cook for another 1-2 minutes, scraping up any browned bits from the bottom of the skillet. Allow the liquid to mostly evaporate, then season lightly with salt and pepper. Remove from heat.
Step 6: In a medium bowl, combine the chopped lobster meat, shallot and garlic mixture, half of the grated white cheddar cheese, softened cream cheese, sour cream, parmesan cheese, chopped oregano, and dijon mustard. Stir until well combined. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Spread the lobster mixture evenly into the prepared skillet or baking dish. Sprinkle the remaining grated cheddar cheese evenly over the top.
Step 8: Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden.
Step 9: Garnish with extra chopped fresh oregano, if desired. Let cool for a few minutes before serving. Enjoy warm with sliced baguette, crackers, or fresh vegetables for dipping.

Tips & Variations

Use dry white wine as an alternative to dry sherry if preferred.
For extra heat, add a pinch of cayenne pepper or finely chopped jalapeño to the dip mixture.
Fresh lobster is ideal, but cooked frozen lobster tails can be used in a pinch.
Try adding a splash of lemon juice to brighten the flavors before baking.

Storage

Store any leftover lobster dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain creaminess and avoid curdling. This dip is best enjoyed fresh but can survive a day or two of refrigeration well.

How to Serve

A white round ceramic dish filled with a creamy baked dip that has a golden brown bubbly top layer, slightly browned edges around the inside, and sprinkled with small green herb sprigs in the center; part of the dip is scooped out, revealing a soft, pale beige inside layer. The dish sits on a white round plate with a red-striped white towel underneath, placed on a white marbled surface. In the background, there is a wooden board with sliced light brown toasted bread and a clear glass vase with pine branches and two small red Christmas stockings hanging from it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix the ingredients together and refrigerate the dip in the baking dish for up to 24 hours before baking. Bring it to room temperature before placing it in the oven.

What can I use if I don’t have fresh oregano?

Dried oregano works as a substitute, though use about one-third the amount since dried herbs are more concentrated. Alternatively, fresh thyme or parsley can add a fresh herb flavor.