Most hot lobster dips bury the lobster under a heavy, thick sauce. This one doesn’t – big chunks of actual lobster, ooey-gooey four-cheese blend, one bowl to mix, 40 minutes to bake, and suddenly you’re the person who made the best appetizer of the night – like our Smoked Crab Dip, another creamy seafood crowd-pleaser that’s just as easy.
This is the appetizer that makes people stop mid-conversation. Not because it looks fancy (though… it does), but because they bite into it and taste lobster, not “creamy dip with traces of seafood.” It’s one of our favorite appetizer recipes because it does what seafood dips should do: celebrate the ingredient instead of burying it.
🔪 Ingredients for Hot Lobster Dip
- Cream cheese, softened
- Mayonnaise & Sour cream
- Fresh Garlic, minced
- Lemon juice
- Worcestershire sauce
- Kosher Salt & Black pepper
- Cayenne pepper
- Gruyere cheese, Asiago cheese, & Parmesan cheese, grated
- Cooked lobster meat, roughly chopped – you want meaty bites
- Green onions, thinly sliced
Equipment
- Mixing bowls
- Spatula
- Cheese grater (for best results, skip pre-shredded)
- 1.5-quart baking dish
- Oven
📝 Step-by-Step: How to Make Hot Lobster Dip
- Preheat oven to 375°F. Lightly grease a 1.5-quart baking dish.
- Mix the base: In a medium bowl, combine cream cheese, mayo, sour cream, garlic, lemon juice, Worcestershire, salt, pepper, and cayenne. Stir until smooth.
- Prep the cheese: In a separate bowl, toss together Gruyere, Asiago, and Parmesan. Reserve ½ cup for topping.
- Fold it together: Add the remaining cheese mixture, lobster, and green onions into the cream cheese base. Fold gently so the lobster stays in chunks.
- Assemble: Spread into the baking dish. Sprinkle reserved cheese over top.
- Bake for 20–25 minutes, until bubbly at the edges and golden on top.
- Rest and serve: Let cool 5–10 minutes. Serve hot with toasted baguette, crackers, or veggies and some sliced scallions sprinkled on top.
🔄 Substitutions & Variations
- Cheese swaps: Use cheddar, pepper jack, or Monterey Jack instead of Gruyere.
- Seafood twist: Try crab, shrimp, or a mix with the lobster for more bang for your buck.
- Onion options: Chives, shallot, or red onion work if green onions aren’t on hand.
💡 Meat Nerd Tips
- Soften cream cheese completely before mixing – cold blocks cause lumps.
- Grate your own cheese for smooth, silky melting; pre-shredded is coated with starches.
- Assemble ahead up to 24 hours in advance; add 5–10 minutes to the bake time.
- Fold lobster gently so the chunks stay meaty and satisfying.
- Lobster tail meat gives the best texture if you’re splurging.
- Balance with lemon juice – it cuts through the richness.
- Serving hack: Keep the dip hot in a small slow cooker or fondue pot.
🍽️ What to Serve with Hot Lobster Dip
- Classic: Crackers, crostini, or toasted baguette.
- Fresh: Crisp celery, bell pepper strips, celery sticks or endive leaves.
- Extra indulgent: Spread on garlic bread or spoon over baked potatoes. Pair this rich dip with Pan-Seared Cod for a full seafood spread.
- Wine pairing: A crisp Chardonnay or Sauvignon Blanc cuts through the richness and pairs beautifully.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat at 350°F for 10–15 minutes until warmed through.
- Assemble dip up to a day in advance, cover tightly, and refrigerate until ready to bake.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
This hot lobster dip is your secret recipe for looking like you spent all afternoon cooking when you actually spent 40 minutes. It’s the kind of appetizer that gets people talking – all that buttery richness from four different cheeses, the briny sweetness of lobster, and a little heat that keeps things interesting. Make it when you’re entertaining, when you want something more memorable than the standard cheese board, or when you just want an excuse to eat warm, creamy lobster.
Prevent your screen from going to sleep
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Preheat your oven to 375°F. Lightly grease a 1.5-quart baking dish.
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Combine the cream cheese, mayo, sour cream, garlic, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper in a medium bowl.
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Stir with a spatula until the mixture is well combined.
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In a separate bowl, toss together the Gruyere, Asiago, and Parmesan cheeses. Reserve about ½ cup of this cheese mixture for the topping.
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Fold the remaining cheese mixture, lobster meat, and green onions into the cream cheese base.
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Spread the mixture into the baking dish.
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Sprinkle the reserved cheese over the top.
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Bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden.
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Remove the dip from the oven and let it rest for 5-10 minutes before serving.
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Serve with crackers, toasted baguette slices, or assorted veggies.
- Soften cream cheese fully before mixing to avoid lumps.
- Grate your own cheese for smoother melting—pre-shredded has anti-caking agents.
- Fold lobster gently so chunks don’t break apart.
- Make ahead: Assemble up to 24 hours in advance; cover and refrigerate, then bake with 5–10 extra minutes.
- Reheating tip: Warm leftovers at 350°F for 10–15 minutes until heated through.
- Serving hack: Keep dip hot in a small slow cooker or fondue pot for parties.
Serving: 1serving | Calories: 277kcal | Carbohydrates: 3g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 703mg | Potassium: 132mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 0.3mg
❓FAQs About Hot Lobster Dip
Well, you could, but would it be lobster dip? Swap in crab or shrimp. It won’t be as rich, but it’s still a great dip.
You can, but it won’t have the same flavor or texture. Real lobster is worth it here.
Not recommended. Cream cheese and sour cream don’t thaw well (they turn grainy).
A crisp Chardonnay or Sauvignon Blanc cuts through the richness perfectly.
Transfer to a small slow cooker set on “warm” or use a fondue pot.
