Hot Cheesy Lobster Dip
A rich and creamy Hot Cheesy Lobster Dip is the perfect little appetizer for the upcoming holiday season!
Servings: 10 servings
Calories: 279kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 279kcal | Carbohydrates: 10g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 418mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1445IU | Vitamin C: 21.3mg | Calcium: 232mg | Iron: 1mg