Lobster & Crab Dip Recipe

If lobster and crab are chilled, pat dry with paper towels and chop lobster into 1/2-inch pieces. Keep crab lumps as large as possible; pick over for any shell fragments.

Toss lobster and crab gently with 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Set aside in refrigerator while preparing base.

Soften cream cheese to room temperature for easier mixing. In a medium mixing bowl, beat the 8 oz softened cream cheese with a whisk or electric mixer until smooth.

Add 1 cup sour cream, 1 cup grated Parmesan, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce and 1 teaspoon Dijon mustard. Mix until fully combined and smooth. Taste and adjust seasoning lightly if needed.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and minced shallot and sauté for 1 to 2 minutes until fragrant and soft but not browned.

Stir in 1 teaspoon red pepper flakes, 1 teaspoon lemon zest and the chopped parsley and chives. Cook 20–30 seconds to bloom the flavors, then remove from heat.

Let the aromatic mixture cool for 1–2 minutes, then fold it into the cream cheese mixture until evenly distributed.

Gently fold the seasoned lobster and crab into the cream cheese mixture until well incorporated; be careful not to break up the crab lumps.

Preheat the oven to 375°F (190°C). Transfer the dip into a shallow 1-quart ovenproof baking dish or individual ramekins. Smooth the top with a spatula.

Brush the surface lightly with 1 teaspoon olive oil and sprinkle 2 tablespoons grated Parmesan evenly over the top.

Bake in the preheated oven for 15–18 minutes, until the dip is bubbly and the top is lightly golden. For a deeper crust, broil on high for 1–2 minutes watching closely to avoid burning.

While the dip bakes, warm 6 naan breads: wrap in foil and heat in the oven alongside the dip for the last 5–7 minutes, or heat individually in a skillet with a little butter for 1–2 minutes per side until toasty.

Remove dip from oven and let rest 3–5 minutes. Garnish with additional chopped chives and parsley, a squeeze of lemon if desired, and serve with warm naan and lemon wedges.