A rich and creamy Hot Cheesy Lobster Dip is the perfect little appetizer for the upcoming holiday season!
Change. It wigs me out. Always has, always will.
How bout you guys?
Are you a go with the flow kinda person? Or does a little panic set in?
Change is a hurdle I sometimes have a hard time getting over…not gonna lie.
So when Tom said, “it’s time to see the world and start crossing places off our bucket list,” I knew change was coming.
And when he said, “let’s do it in a camper,” I thought….yikes!
But you know what?
This change is good. And I’m embracing it. We’re having so much fun!
A few weeks ago we packed up our Airstream and hit the road. And the first place on our list…Maine!
If you haven’t been, I highly encourage you to add it to your bucket list. It was everything I thought it would be and more.
We stayed in Camden Maine, right near Mount Battie in Camden Hills State Park. Literally, a five minute drive to the most quaint little downtown area I’ve ever seen. It was right on Penobscot Bay and it was picture perfect!
Fabulous restaurants, art galleries, shopping, hiking, bicycling and boating kept us busy when we weren’t just chilling around the fire back at the campsite.
We took short day trips to Rockport, Rockland and a ferry ride to the quiet little town of Vinalhaven. One of the highlights of our trip was a guided tour through the majestic Acadia National Park in Bar Harbor courtesy of our friends Paul and Diane who have been vacationing in Maine every summer for 40 years! It was absolutely breathtaking.
Each time Tom and I take a trip in the Airstream, I plan on sharing it with you guys, if that’s ok?
I’ll be calling it Streaming from the BHK.
I’ll share some highlights and photos from our trip, and most importantly, a recipe/food that’s popular from the place we visit.
A Few Cook’s Notes for Hot Cheesy Lobster Dip Recipe:
I like to serve my dip with pita triangles, but you can also serve it with crackers or slices of baguette bread.
I use the salt and pepper flavor kettle cooked potato chips, but any flavor will do.
I love the taste of Gruyère cheese, but I know it can be expensive. You can also use cheddar, Monterey jack or Colby cheese for this recipe.
Remember to add Maine to your bucket list folks! You won’t be disappointed! Hope you enjoyed a little taste of Maine!
- 4 Tbsp. butter
- 1 cup red bell pepper, finely chopped
- 1 cup shallots, finely chopped
- 3 cloves garlic, minced
- 4 Tbsp. all-purpose flour
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 tsp. Old Bay Seasoning
- 1 tsp. paprika
- 1/2 tsp. dry mustard
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 2 Tbsp. cooking sherry
- 1 cup Gruyere cheese, shredded
- 2 cups cooked lobster meat, cut into chunks
- 2 tsp. dried parsley
- 1/3 cup kettle cooked potato chips, crumbled, I like to use salt and pepper flavor
- Preheat oven to 350 degrees. Spray a medium size casserole dish with nonstick cooking spray. Set aside.
- In a large saucepan, over medium heat, melt butter. Add red pepper and shallots and cook until softened, about 3-5 minutes. Add garlic and continue to cook for 1 minute. Sprinkle vegetable mixture with flour and cook for 2 minutes, stirring constantly. Do not let flour burn.
- Whisk in heavy cream and milk until smooth. Add Old Bay seasoning, paprika, mustard, salt, pepper, cayenne and cooking sherry. Reduce heat and simmer until mixture begins to thicken, about 4-5 minutes. Whisk in 1/2 cup of the shredded cheese until melted. Add the pieces of lobster meat and the parsley until well combined. Pour mixture into prepared dish.
- Sprinkle with remaining shredded cheese and potato chips. Bake for 20 minutes until bubbly and lightly browned on top. Let stand 5 minutes before serving. Serve with baguette slices, crackers or pita bread triangles.