If you’re looking for the ultimate crowd-pleasing dish, say hello to this hot lobster dip recipe. Succulent chunks of lobster are parboiled and baked in a cheesy, creamy, spicy mayo sauce and served with crackers and potato chips. Is your mouth watering yet? Featuring lobster from the waters of Prince Edward Island certified sustainable fisheries, this is sure to become your new favourite lobster recipe. If you’re unsure how to cook lobster, don’t worry – it’s easier than you think! In a pinch and don’t want to cook the lobster yourself? You can also order lobster cooked or pre-packaged through a local PEI Lobster retailer.
ingredients
For the lobster
For the dip
To serve
directions
If using frozen PEI lobster, thaw in a dish in the fridge overnight or thaw under cold running water ahead of preparation.
Preheat oven to 400ºF.
Fill a large pot with 8-10 cups of water and bring to a boil. Prepare an ice water bath next to the stove. Once water comes to a rolling boil, season with 1-2 tablespoons of salt (or amount needed for water to taste salty like the ocean). Squeeze the juice from the lemon half directly into the water. Slide raw lobster into the water. Once it returns to a boil, blanch for 8-10 minutes or when a thermometer inserted in the center of the lobster approaches 135ºF. Do not overcook, as the lobster is cooked further as it bakes in the dip. Plunge lobster tails and meat into ice water bath to cool. Use kitchen shears to cut along the inner-shell, carefully crack open and pull meat out. Cut into small, bite-sized pieces. Pat very dry.
By hand or using a stand mixer, combine cream cheese, mayonnaise, yogurt, Sriracha, soy sauce, garlic, lemon juice and sugar. Beat until smooth. Fold in chopped serrano pepper, mozzarella and lobster pieces, reserving some lobster pieces to arrange on top of the dip.
Scoop dip mixture into a shallow 8-9-inch oven-safe dish. Arrange reserved lobster pieces on top, pushing them down halfway into the dip. Bake for 20 minutes or until heated through and bubbly. Remove from oven.
Garnish with scallions, sliced serrano pepper, and lobster claw meat. Serve with sturdy crackers and potato chips.
