Baked Lobster Dip with Cream Cheese

Baked lobster dip is one of the easiest seafood appetizers to make. Just beat softened cream cheese until smooth, mix in lemon, chives, and chopped cooked lobster, then bake it with a buttery breadcrumb topping until it’s bubbling and lightly golden. I like to serve it with homemade bagel chips for dipping.

Hot lobster dip is a pretty common seafood appetizer in Atlantic Canada, especially when there’s leftover lobster from a boil or holiday meal. Because the lobster is already cooked, this dip also works well served cold if you’d rather skip the oven.

I didn’t add cheeses like cheddar or Parmesan to this recipe, because I wanted the lobster flavour to stay front and centre. Cream cheese keeps the dip rich and creamy without overpowering it.

Also, when I was growing up, I often saw dry breadcrumbs scattered over dishes like macaroni and cheese, and I never loved the texture (too dry and dusty, yuck). I stir my crumbs with melted butter before sprinkling them over the dip so they brown evenly and stay crisp.

Ingredients for Baked Lobster Dip

Ingredient Notes

• Breadcrumbs: Look for fine, dry breadcrumbs rather than coarse or panko so the topping forms a compact, even layer when mixed with butter.
• Butter (Salted): Use salted butter for all of my recipes.
• Chives: Fresh chives are ideal here. Choose bright green bunches that aren’t slimy or yellowing and chop them just before using for the best flavour.
• Cream Cheese: For maximum richness, use full-fat cream cheese and let it soften completely so it mixes smoothly without lumps.
• Lemon: Choose a firm, heavy lemon with smooth skin. Before juicing, zest only the yellow outer layer to avoid bitterness.
• Lobster Meat (Cooked): Any cooked lobster meat works well, including claw, knuckle, or tail. Freshly cooked or thawed frozen lobster are both fine as long as it’s well drained. If you’re local to the Dartmouth or Halifax area, I’ve had good luck buying frozen lobster from a small seller called Digby Seafoods on Highway 7 just before Gateway.
• Mayonnaise: I use a full-fat egg-based mayonnaise for this recipe.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Breadcrumbs (Fine): You can use ¼ cup of crushed plain crackers instead. I also really like cornflake crumbs, which are usually found with the breadcrumbs at the grocery store.
• Chives: You can use 2 tablespoons of finely chopped green onions or shallots.
• Cream Cheese: I haven’t tested this recipe with reduced-fat or plant-based cream cheese, but because the dip only bakes for 20 minutes, either one should be ok.
• Lemon Juice: In a pinch, use 2 tablespoons of bottled lemon juice.
• Lobster Meat (Cooked): Substitute 6 to 8 ounces of chopped cooked shrimp or crab.
• Mayonnaise: You can use 2 tablespoons of sour cream.

Recipe Variations for Baked Lobster Dip

• Capers: 1 tablespoon, drained and chopped, mix in with the lobster and chives.
• Dijon Mustard: 1 teaspoon, blend in with the mayonnaise.
• Garlic: 1 small clove, minced, stir into the mixture after beating the cream cheese.
• Gherkin Pickles: 2 tablespoons, finely chopped, fold in just before spooning into the dish.
• Old Bay Seasoning: ¼ teaspoon, stir into the breadcrumb mixture.
• Parmesan Cheese: 2 tablespoons, finely grated, toss with the breadcrumbs before sprinkling.
• White Wine: 1 tablespoon, stir in with the lemon juice before folding in the lobster.
• Worcestershire Sauce: ½ teaspoon, beat into the base with the mayonnaise.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Baked Lobster Dip

STEP 1: Beat the softened cream cheese in a mixing bowl until smooth and fluffy.

STEP 2: Add the mayonnaise, lemon juice, and lemon zest, then mix until well combined.

STEP 3: Add the chopped cooked lobster and chives to the bowl.

STEP 4: Fold everything together by hand until evenly mixed.

STEP 5: Spoon the dip into a small buttered oven-safe baking dish and smooth the top.

STEP 6: Stir the breadcrumbs with melted butter in a small bowl until it resembles wet sand.

STEP 7: Sprinkle the buttered crumbs evenly over the dip.

STEP 8: Bake until hot and bubbling with a golden topping, then let it rest briefly before serving.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step by step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
• To switch to gram measurements, click Metric grams in the ingredients section of the recipe card.
• Drain any excess moisture from thawed frozen lobster meat so the dip doesn’t become watery.

Storage For Baked Lobster Dip

• Cover leftover dip and refrigerate it for up to 3 days. Reheat gently in a 350ºF (175ºC) oven until warmed through, or serve it chilled straight from the fridge.

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