Baked Lobster Dip with Cream Cheese

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This hot baked lobster dip is rich and creamy, bright with lemon, and finished with crispy buttered breadcrumbs. Ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Cuisine: Nova Scotian

Servings: servings

Calories: 223kcal

Preheat the oven to 375ºF (190ºC), then lightly grease a small oven-safe baking dish with butter and set aside.
Place the softened cream cheese in a mixing bowl and beat with a hand or stand mixer until smooth and creamy, about 1 to 2 minutes. The mixture should resemble the consistency of frosting.
Add the mayonnaise, lemon juice, and lemon zest, then mix until well combined.
Switch to a spatula, add the lobster and chives, and fold gently until evenly distributed. Spoon the dip into the prepared dish and smooth the top.
In a small bowl, mix the breadcrumbs and melted butter until the crumbs resemble wet sand. Sprinkle the buttered crumbs evenly over the dip.
Bake for 18 to 20 minutes, or until the dip is hot and bubbling around the edges. If the crumbs are not golden, switch the oven to high broil and toast for 2 to 3 minutes more. Serve immediately with bagel chips, crackers, or sliced baguette.

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.

Cover leftover lobster 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.