Lobster Dip With Crab And Shrimp Recipe

Check & Chop

If using pre-cooked lobster, crab, and shrimp, pat them dry with paper towels and remove any shells or cartilage. Roughly chop lobster and shrimp into bite-sized pieces; pick through crab to remove any shells and stray cartilage. Measure the quantities called for and keep chilled until ready to use.

Preheat a small skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the minced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 2 minutes.

In a large mixing bowl, add the softened cream cheese. Beat with a whisk or electric mixer on low until smooth. Add the sour cream and mayonnaise and mix until well combined and creamy.

Stir in the grated Parmesan and shredded cheddar until evenly distributed.

Add Dijon mustard, Worcestershire sauce, Old Bay seasoning, smoked paprika, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly and taste; adjust seasoning (more lemon or salt) as desired.

Fold the cooled sautéed onion and garlic into the dip base. Then gently fold in the chopped lobster, crab meat, and chopped shrimp until evenly incorporated, taking care not to break up the seafood pieces.

Stir in most of the chives and parsley, reserving a tablespoon of each for garnish.

Preheat the oven to 375°F (190°C). Transfer the dip mixture to a shallow ovenproof baking dish (about 9-inch round or similar).

If using breadcrumbs: In a small skillet, melt 1 tablespoon butter over medium heat. Add 1/2 cup panko and toast, stirring, until golden, about 2–3 minutes. Remove from heat and stir in a small pinch of smoked paprika. Sprinkle the toasted panko evenly over the top of the dip. If not using panko, sprinkle an extra 1/4 cup shredded cheddar on top for a bubbly crust.

Bake on the middle rack for 18–22 minutes, until the dip is hot and bubbling and the top is lightly golden. For a more browned top, place under the broiler 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with the reserved chives and parsley, and an extra sprinkle of lemon zest if desired.

Serve warm with toasted baguette slices, crackers, pita chips, or vegetable crudités. Leftovers keep covered in the refrigerator for up to 2 days; gently reheat in a 325°F (160°C) oven until warmed through.