Baked Lobster Roll Dip

This Baked Lobster Roll Dip is a twist on the traditional sandwich, with many of the same ingredients, plus cream cheese, it’s a fabulous appetizer! Serve it with a crusty loaf or slices of baguette. Frankly, it would be a great filling for a baked potato as well. 

When our Fish Friday Foodies host for this month event decided on Lobster Rolls as our theme, I was excited because here on the island of Jersey, the lobsters are lovely and freshly caught but I didn’t feel like making a plain sandwich on a bread roll. 

It occurred to me that I could take the lobster roll ingredients perhaps and serve it as a dip instead, like lobster salad. A quick google search revealed that many people had already had that idea, thousands of them in fact. Many were served cold but I was most intrigued by the baked ones, which had a variety of cheese from gruyere or cheddar to Parmesan and cream cheese. 

I could just picture the bubbling dish, hot and melty from the oven! Irresistible! And so it is. 

Baked Lobster Roll Dip

This recipe is adapted from one shared by the Lobster Council of Canada. 

lobstercouncilcanada.ca/recipes/lobster-roll-dip If you are curious about Canadian lobsters, I highly recommend a visit to their site. My cooked lobster was almost 1.1 pound or 500g which yielded 8 oz or 225g of meat from the tail and claws. 

Ingredients

8 oz or 225g plain cream cheese, softened

1/2 cup or 120ml mayonnaise

1/3 cup or 80ml sour cream

8 oz or 225g cooked lobster meat

1 rib celery, finely chop

1/4 medium purple onion (about 40g), finely minced

1 green onion - just the green part

2 tablespoons or 20g drained capers

3 tablespoons or 45ml freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 teaspoon cayenne pepper

1 teaspoon Old Bay seasoning

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

To serve:

Baguette, sliced in circles, toasted or untoasted, crusty bread or crackers

Method

Preheat your oven to 400°F or 200°C. Finely chop your celery and green onion top. Finely mince the onion. 

In medium bowl, using handheld electric mixer or in the bowl of your stand mixer, beat cream cheese, mayonnaise and sour cream until smooth and blended. 

Add in the celery, capers, onion, green onion, lemon juice, mustard, cayenne pepper, Old Bay seasoning, salt and black pepper and beat again until combined. 

Chop your lobster meat into small chunks. 

Fold in the lobster into the mixture.

Spread the dip in a baking dish and give the top an extra sprinkle of cayenne, if desired.

Bake for 25 to 30 minutes, until it’s bubbling and hot! Serve with your choice of bread or crackers. 

Enjoy! 

It’s Fish Friday Foodie time! Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all of Lobster Roll related recipes below!

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin this Baked Lobster Roll Dip!

 .