Creamy Lobster Dip Recipe - Made with Fresh Lobster! (2024)

FAQs

What is lobster dip made of? ›

Mix cream cheese, lobster meat, butter, horseradish, onion, and lemon juice together in a medium bowl until smooth. Cover and chill in the refrigerator until ready to serve.

Maine and langostino lobster, spinach and artichoke in a three-cheese blend with tortilla chips and pico de gallo.

Serve with crackers or potato chips.

The tomalley is a lobster's digestive gland, sort of like a cross between a liver and a pancreas. It is 100% safe to eat, some even consider it a delicacy! It has strong, concentrated lobster flavor and can be eaten as is, used in compound butter, whisked into sauces, etc. White stuff=hemolymph.

Today we're making Poor Man's Lobster that is so easy and affordable. Lots of people like to use halibut for this dish, but cod works just as well, and that's what we'll be cooking up today. You can use any white fish that has enough texture and size that you can easily cut it into 1″ x 1″ chunks.

The lobster dip at Red Lobster is made with Maine and Langostino lobster, spinach, and artichoke in a three-cheese blend sauce, and it comes served with tortilla chips and pico de gallo. We were pleasantly surprised by the large pieces of lobster meat in the dish, which amped up its flavor and richness.

It's lobster meat that's been pressure-extracted from the shell and flash-frozen after it's caught. This special method helps to make sure your lobster has the most succulent texture and sweet flavor possible. There's no heat or steam involved, so the meat is never double-cooked and there's no breakdown in quality.

Lobster needs unctuousness and/or herbaceousness to bring out its depth of flavor. I'm partial to a compound butter made with so much tarragon and chive tips that it's a vibrant green.

Rice wine vinegar, soy sauce, a little ginger and a dash of sugar will make a fantastic dipping sauce. Particularly for tempura lobster bites. Or try a chili paste mixed with lime juice, a little brown sugar and fish sauce.

What is the most delicious part of lobster? ›

Lobster tails are just the tail portion of the lobster, which is often considered the most flavorful part of the lobster. They are typically easier to handle and cook, making them a favorite for many.

Simply place lobster tails into simmering water and poach for about 5-7 minutes until the meat is opaque and firm. This cooking method rewards a very tender and savory lobster tail.

The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch. Some recipes incorporate pork mince and soy sauce.

Although this product isn't genuine lobster, it qualifies as seafood, as it typically contains a mix of various kinds of white fish, like wild Alaskan pollock. The base ingredient in imitation lobster is surimi. This is a type of minced meat or fish product first made in Japan roughly 900 years ago.

The main ingredient in this dip is surimi crab, otherwise known as imitation crab. It's typically made from dense white fish such as pollock, and shaped into the form of crab meat. It's mixed with mayonnaise, green onion, celery, and shredded cheese. That's it!