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Lobster Artichoke Dip
Lobster Artichoke Dip combines chopped pieces of fresh lobster and jarred artichoke hearts in a creamy and zesty dip. Baked until hot and bubbly – then scooped up with pita chips.
Ingredients
1 live lobster, about 1 1/2 pounds
6 cups water
1/2 stalk celery cut up
1/2 medium yellow onion, sliced into thick slices
6 sprigs of fresh parsley with stems
1 bay leaf
1/2 teaspoon black peppercorns
1 1/2 cups drained chopped marinated artichokes (We started with two 7.5-ounce jars)
8 ounces cream cheese, softened
1/2 cup full fat sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 cups grated Parmesan cheese, divided
1/2 cup grated Romano cheese
4 ounces fontina cheese, grated and divided
1 tablespoon butter
1/4 cup minced shallots
1/4 cup white wine
4 eight-inch pita rounds
Instructions
- Place six cups of water into a medium pot and bring to a boil.
- Submerge the live lobster, cover, and bring back to a boil. Cover and adjust flame so the liquid doesn’t boil over and cook for just five minutes.
- Remove the partially cooked lobster to a large bowl but do not discard the liquid.
- When cool enough to handle, pick meat from the tail, claws, and knuckles, and set aside.
- Take the tail shell, claw shells, knuckle shells and legs and put on your cutting board. Pull the back off the body and add to the shells but discard the body. Use a mallet or rolling pin or the back of a heavy pan and crush the shells flat as best you can. Add them to the pot along with any liquid left in the bowl.
- Add celery, onion, parsley, bay leaf, and peppercorns and bring to a boil. Partially cover, lower heat to a simmer and cook until the liquid has reduced to two tablespoons. Strain and discard the solids. Set the reduced stock aside.
- Drain and chop the artichokes and set aside.
- Preheat the oven to 350 degrees F.
- In a large bowl, add softened cream cheese, sour cream, mayonnaise, lemon zest and juice, 1 ¼ cup of grated Parmesan cheese, all the grated Romano cheese and half of the grated Fontina cheese and with a firm spatula or wooden spoon, mix to combine.
- Fold the artichokes into the cream cheese mixture and scrape into the casserole dish (8×8 inch or 10-inch pie plate) and bake for 20 minutes in the center of the oven.
- In a skillet, melt butter and add shallots and cook over medium heat for two minutes. Add wine to deglaze and cook until most of the liquid has evaporated. Toss in the partially cooked lobster meat and the reduced lobster stock and heat just to hot and remove from heat.
- Remove the casserole from the oven and stir in the lobster mixture. Top with the remaining quarter cup of Parmesan and remaining two ounces of grated fontina and bake for 15 minutes longer.
- Place under the broiler for a minute or two to lightly brown the top.
- While the dip bakes, heat a large nonstick skillet over high heat and once hot, add one pita round and cover with a second heavy pan and cook for about a minute on both sides or until well browned. Repeat with remaining pita.
- Stack cooked pita on your cutting board and cut into eight wedges.
- Serve dip with the pita wedges on the side.
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