lobster spinach dip

Who doesn’t want a good cheese dip. Like always.

And this one… you might want to hold on to your socks… ‘cause it’s an experience in and of itself.

I utilized leftover grilled lobster… (you can totally just grill it for this recipe as well), and combined with with spinach, a cheesy mornay base, and some water chestnuts for crunch.

Move over artichoke… lobster is here to play.

Ingredients:

1 Tbsp evoo

1 shallot, minced

2 small cloves of garlic, minced

5 oz spinach, washed and dried

8 oz can of water chestnuts, drained and rough chopped

2 cups chopped cooked lobster tails

4 Tbsp butter

4 Tbsp ap flour

3 cups 1/2 and 1/2

1 cup cream cheese

3.5 oz shredded gruyer

8 oz shredded jack cheese

1 tsp salt

1 cup panko

avocado oil spray

sourdough baguette, sliced on the bias

Directions:

Preheat oven to 350.

In a cast iron skillet, heat olive oil over medium heat until shimmering.

Add in shallots, and stir. Sauté until they start to soften.

Stir in garlic and spinach. Sauté until spinach releases its moisture and shrinks.

Add in water chestnuts and lobster. Stir to combine. Sauté for 3 minutes, and remove from heat.

In a large saucepan, melt butter over high heat, whisking to prevent browning.

Add in flour, 1 Tbsp at a time, whisking until incorporated before adding in the next Tbsp. Continue to whisk to cook out flour flavor. When roux turn golden brown, add in warmed 1/2 and 1/2, a half-cup at a time. Whisking until each is thoroughly combined.

Add cream cheese, and whisk to combine.

Add in gruyer and jack cheeses, whisking until fully melted.

Pour sauce over lobster mixture. Add in salt and stir to combine.

Sprinkle panko over the top.

Spray with avocado oil.

Bake for 30 minutes until bubbly and panko is toasted.

Serve with baguettes, and any other dippers of your choice.