Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine or dry Sherry
  • 1 lb Cooked Lobster Meat, coarsely chopped
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1/2 cup Full-Fat Sour Cream
  • 1/4 cup Mayonnaise
  • 1/2 cup Gruyère Cheese, grated (divided)
  • 1/4 cup Parmesan Cheese, finely grated
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Paprika
  • 2 tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease your baking dish. Melt the butter in a sauté pan over medium heat. Add the minced shallot and cook for 3-4 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine (or sherry) and let it reduce by half to concentrate the flavor. Remove from heat and cool slightly. Ensure the cooked lobster meat is coarsely chopped and seasoned lightly with salt and pepper.
  3. In a large mixing bowl, beat or vigorously stir the softened cream cheese, sour cream, and mayonnaise until completely smooth and lump-free. Incorporate 1/2 cup of Gruyère cheese, all of the Parmesan, lemon juice, Dijon mustard, and paprika. Mix until combined.
  4. Add the slightly cooled shallot/garlic/wine mixture to the cream base. Gently fold the chopped lobster meat into the cream mixture, being careful not to over-mix, as you want to keep the lobster pieces intact.
  5. Scrape the dip mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of grated Gruyère evenly over the top. Bake for 20–25 minutes, or until the dip is bubbly around the edges and the top cheese is melted, golden brown, and slightly crusty.
  6. Remove the dip from the oven and let it rest for 5 minutes (it will be extremely hot). Sprinkle liberally with fresh chopped chives just before serving immediately while piping hot.