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The Lobster and Artichoke Dip

Try this Splendid Seafood Delicious Dip at Your Next Dinner Party

Jul 20, 2009 Armand Famiglietti

Mixing the sweetness of lobster with the texture of artichokes and crisp taste of Parmesan, this seafood dip is sure to please. The best part, prep time is 10 minutes.

Sometimes dubbed “The Lobster Coast,” there are few things more synonymous with New England then lobsters. Back in the 1600’s, they were so abundant that it was not unusual for people to pull five or ten pound lobsters right off the ocean rocks to feed their family. This abundance may sound strange, but lobsters were even once the food of prisoners. Just imagine if we fed lobsters to our prisoners today!

But like many things, throughout the course of history, the laws of supply and demand took hold. As fewer lobsters were available, and people started to enjoy them more and more, a market was created.

So, for a completely decadent appetizer that mixes the wonderful New England flavors of lobster along with the fresh taste of artichokes and the creamy textures of cheese, here is a recipe for lobster and artichoke dip. After taking a couple of bites, you’ll be completely perplexed on how this wonderful treat could have ever been fed to the prisoners.

Things You’ll Need

1 cup lobster meat (about the meat from two 1 lb lobsters)
1 large can of quartered artichoke hearts
1 cup mayonnaise
¾ cup grated Parmesan cheese
2 garlic gloves
1 shallot
Salt (to taste)
Pepper (to taste)
Butter
Ritz crackers
Baguette
Small casserole dish
Garlic press
Food processor

Assembling the Lobster and Artichoke Dip

Pre-heat the oven to 375 degrees.
Place a half stick of butter into a small sauce pan and heat on low until it is completely melted.
Crumble a few Ritz crackers into the sauce pan and stir until the melted butter and crackers are well mixed.
Combine the lobster meat, artichoke hearts, mayonnaise, Parmesan cheese, salt and pepper into the food processor.
Press two garlic cloves into the food processor
Chop one shallot roughly and toss into the food processor.
Pulse all of the ingredients in the food processor until they are well mixed.
Place the mixed lobster and artichoke dip into the small casserole dish.
Layer the mixture of butter and Ritz crackers on top.
Place in the oven until it is heated through and the Ritz cracker topping starts to brown (about 5 minutes.)
Slice the baguette into small bread rounds to be served with the dip.
Remove the lobster and artichoke dip from the oven and serve while hot.

Don’t Forget the Clams and the Crab

This recipe can easily be transformed by using either freshly cooked clams or crab meat. It’s a great way to use up canned meat in the pantry, while at the same time impressing your guests with a first rate seafood dip.

The copyright of the article The Lobster and Artichoke Dip in Recipes is owned by Armand Famiglietti. Permission to republish The Lobster and Artichoke Dip in print or online must be granted by the author in writing.