Hot and Creamy PEI Lobster Dip

Servings: 4

Ingredients:

  • 1 lb cooked PEI lobster meat, chopped
  • 8 oz cream cheese, softened
  • 1⁄2 cup ADL sour cream
  • 1⁄2 cup mayonnaise
  • 1 cup ADL cheddar cheese, shredded
  • 1⁄2 cup ADL mozzarella cheese, shredded
  • 2 tablespoons Cow’s Creamery butter
  • 3 green onions, chopped (plus extra for garnish)
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning (optional, for added flavor)
  • 1⁄2 teaspoon paprika (for garnish)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Crackers, baguette slices, or vegetables for serving

Directions:

Instructions:

1.Preheat your oven to 375°F (190°C).
Sauté Lobster Meat: In a skillet over medium heat, melt the Cow’s butter. Add the chopped PEI
lobster meat, garlic, and green onions. Sauté for about 2-3 minutes until fragrant. Remove from
heat and set aside.

2.Mix the Dip: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise,
lemon juice, Worcestershire sauce, and Cajun seasoning (if using). Mix until smooth.

3.Add the Cheeses and Lobster: Stir in the shredded ADL cheddar and ADL mozzarella cheeses,
followed by the sautéed lobster mixture. Season with salt and pepper to taste.

4.Bake the Dip: Transfer the mixture into a greased baking dish. Sprinkle a bit of extra cheese on
top if desired. Bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is slightly
golden.

5.Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped parsley,
extra green onions, and a sprinkle of paprika for color. Serve warm with crackers, toasted
baguette slices, or fresh veggies.

More Recipes

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.