Seafood Dip Recipe

If using raw seafood: pat scallops, shrimp and lobster (if using raw lobster tail) dry, season lightly with salt and pepper and sear in 1 tablespoon butter in a hot skillet until just cooked through (shrimp pink and opaque, scallops golden outside); cool and chop into bite-size pieces. If using pre-cooked seafood, simply chop to uniform bite-size pieces. Measure out 1 cup lobster, 1 cup shrimp, and 1/2 cup scallops.

Preheat oven to 375°F (190°C).

In a medium bowl, combine room-temperature chevre and softened cream cheese. Beat with a fork or small whisk until smooth and creamy.

Add shredded fontina, 1/2 cup grated Parmigiano Reggiano, heavy cream, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic and minced shallot. Stir until thoroughly combined into a thick, spreadable mixture.

Fold in chopped chives and parsley. Season the mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) cayenne, tasting and adjusting seasoning as desired.

Fold the chopped lobster, shrimp and scallops into the cheese mixture gently so the seafood is evenly distributed but not mashed. Reserve a few small pieces of seafood for top if desired.

Scrape the mixture into a 1-quart (or similar) shallow ovenproof dish, spreading it into an even layer. Smooth the top with a spatula.

Sprinkle the reserved extra 1/4 cup shredded fontina (or mozzarella) over the top, then dust with 1 tablespoon grated Parmigiano Reggiano.

Place dish on a baking sheet to catch any overflow and bake in the preheated oven until the dip is bubbling around the edges and the top is lightly golden, 18–22 minutes. For a more browned top, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest for 5 minutes. Dot with remaining 1 tablespoon butter, if desired, and sprinkle additional chopped chives and parsley over the top.

Serve warm with crostini, crackers or sliced baguette and lemon wedges for squeezing over. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a 325°F oven until warmed through.