Baked Lobster Dip
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This baked lobster dip is a rich and creamy appetizer that’s perfect for entertaining, dinner parties, or holiday gatherings. Packed with tender chunks of lobster, sharp cheddar, cream cheese, and a zesty Old Bay seasoning, it bakes up golden and bubbling—ideal for scooping with crostini or crackers. If you love this dip, serve my creamy spinach artichoke dip or easy crab dip in a bread bowl for more irresistible starters at your next get together.
All About Lobster Meat
Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June. During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them so that I can just pick them up. But if you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat.
Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets. This recipe is also a great way to utilize leftover lobster meat after a classic New England lobster boil.
Why You’ll Love This Recipe
- Luxuriously creamy – Lobster, cheese, and tangy sour cream create a rich flavor and silky texture.
- Entertainer-friendly – Prep ahead and bake before guests arrive.
- Crowd-pleasing – Served warm or at room temperature with crostini, crackers, or veggies.
Key Ingredients in Baked Lobster Dip
- Shallots – I use shallots in this recipe for their mild, slightly sweet flavor though they can easily be swapped with yellow onion.
- Cream cheese – The base of this creamy dip is cream cheese, be sure to use the regular kind rather than low-fat.
- Sour cream – Sour cream adds a great texture to this dip as well as a tangy flavor that works well with the cream cheese. In fact, the base of many dips is a combination of cream cheese and sour cream.
- Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor. I also love pairing this rich cheese with the lobster meat in this recipe. I use white Cheddar though you can easily swap for yellow Cheddar. To mix it up try using gruyere cheese instead – it adds a nice nutty flavor.
- Old Bay® Seasoning – If you’ve never had Old Bay® it is a zesty seasoning blend originating in Baltimore. It’s made with 18 spices like celery salt, red pepper, black pepper and paprika and often used to complement seafood. It can be found in the baking aisle of most grocery stores.
- Lobster meat – For this recipe I utilize the knuckle and claw meat from lobsters though you can easily substitute cooked lobster tails or a mix of both.
- Lemon juice – The acid of the freshly squeezed lemon juice contrasts with the rich cream cheese and sour cream and also enhances the flavor of the lobster in the dip.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the cream cheese soften at room temperature before mixing so it combines smoothly with the other ingredients for the creamiest dip possible.
Swaps and Substitutions
- Lobster: Substitute cooked crab meat or chopped cooked shrimp if lobster isn’t available.
- Cheddar Cheese: Use Gruyère for a nutty richness or Monterey Jack for a milder dip.
- Old Bay Seasoning: If you don’t have Old Bay®, use a mix of paprika, celery salt, and black pepper.
- Sour Cream: Swap with Greek yogurt for a slightly tangier base.
How to Make Baked Lobster Dip (Step-by-Step)
Heat oven to 375ºF (190ºC). Then heat a medium skillet over medium heat, add 1 tablespoon of the olive oil and heat through. Add the shallots and sauté, stirring occasionally, until tender and soft, about 5 minutes. Remove from heat and set aside.
Add the shallots, cream cheese, sour cream, cheddar cheese, Old Bay® seasoning and herbs to a bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix with a spoon or on low speed until completely combined, about 2 minutes. Add the lobster meat, using a wooden spoon to fold the lobster meat into the dip, saving a few pieces to garnish the dish before serving.
Heat a medium non-stick skillet over medium heat, add the remaining olive oil and heat through. Add the butter and allow to melt then stir in the Panko and cook, lowering the heat to medium-low. Stir or shake the pan frequently, until the breadcrumbs are uniformly golden brown, about 3 minutes. Set aside.
Scoop the lobster dip into a 9″ baking dish and top with the Panko. Bake until the dip is golden brown and bubbling, about 25 minutes.
Top with remaining pieces of lobster and serve with crostini, crackers, bread and/ or fresh vegetables.
How to Serve Baked Lobster Dip
- Bread & crackers: Serve with toasted crostini, pita chips, or buttery crackers.
- Vegetables: Pair with sliced cucumbers, celery sticks, or bell pepper strips.
- Garnish: Top with extra fresh herbs or a squeeze of lemon for brightness.
How to Store Baked Lobster Dip
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the unbaked dip for up to 1 month; thaw overnight before baking.
- Reheating: Warm in the oven at 350°F until heated through and bubbly.
FAQ – Frequently Asked Questions
Yes! Crab meat or cooked, diced shrimp make a great substitution in this recipe.
Yes! This dip can easily be made ahead of time then covered and refrigerated or frozen until ready to serve. If baking the frozen dip, simply add about 10 minutes to the cook time.
The baking or spices aisle of most grocery stores!
When the cream cheese is just out of the fridge it is so cold it won’t evenly combine with the other ingredients when added to the mixer. Leave the cream cheese on the counter for about 30 minutes to an hour so that it’s soft enough to blend with the other ingredients.
Yes! It’s actually great served at room temperature without even baking it! This recipe is similar to my pimento cheese ball consistency that way.
Other Recipes to Try
If you loved this baked lobster dip, check out some of these shareable recipes:
- Pimento Cheese Fried Chicken Sandwich
- Fried Green Tomatoes with Comeback Sauce
- Skillet Jalapeño Cornbread
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Baked Lobster Dip
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Ingredients:
- 2 tablespoon extra-virgin olive oil divided
- 2 medium shallots sliced
- 1 (8-ounce) package cream cheese
- ½ cup sour cream
- 1½ cups shredded sharp white Cheddar cheese
- 1 tablespoon freshly squeezed lemon juice
- 1½ teaspoon Old Bay® seasoning
- 1 tablespoon diced chives
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ pound cooked knuckle and claw lobster meat, roughly chopped, divided
- 3 tablespoons unsalted butter
- ¼ cup Panko breadcrumbs
- ½ teaspoon garlic powder
Instructions:
- Heat oven to 375ºF (190ºC).
- Heat a medium skillet over medium heat, add 1 tablespoon of the olive oil and heat through. Add the shallots and sauté, stirring occasionally, until tender and soft, about 5 minutes. Remove from heat and set aside.
- Add the shallots, cream cheese, sour cream, Cheddar cheese, Old Bay® seasoning and herbs to a bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Mix with a spoon or on low speed until completely combined, about 2 minutes. Add the lobster meat, using a wooden spoon to fold the lobster meat into the dip, saving a few pieces to garnish the dish before serving.
- Heat a medium non-stick skillet over medium heat, add the remaining olive oil and heat through. Add the butter and allow to melt then stir in the Panko and cook, lowering the heat to medium-low. Stir or shake the pan frequently, until the breadcrumbs are uniformly golden brown, about 3 minutes. Set aside.
- Scoop the lobster dip into a 9" baking dish and top with the Panko. Bake until the dip is golden brown and bubbling, about 25 minutes.
- Top with remaining pieces of lobster and serve with crostini, crackers, bread and/ or fresh vegetables.
Notes:
Nutrition:
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I will try anything with lobster in the recipe. This was above and beyond! I have made it multiple times.
So happy to hear it!