Maine Lobster Dip

Jillian & Malcolm Bedell


Serving Size: Serves 8

There’s something about this dish that has a delightfully 1950s vibe to it. What is that something? It’s cream cheese. The hot sauce adds a touch of light pink color and spice, but you can by all means leave it out. At Christmas we want to indulge, to surround ourselves with food, friends, and family. This dish is a great way to serve decadent lobster to a crowd without breaking the bank.


  • 2 (1½ pound) live Maine lobsters
  • 16 ounces cream cheese, softened
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 tablespoon horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne
  • 1 teaspoon Sriracha or other hot sauce
  • Salt and pepper, to taste


  1. In a large stock pot, bring an inch of salted tap water to a boil. Add lobsters and steam, covered, until shells are deep red, about 10 minutes. If pot boils over, leave lid off a crack to allow some steam to escape.
  2. Let cool, then crack shells and pick lobster meat, including tails, claws, and knuckles. Tear or chop lobster meat into small pieces and set aside.
  3. In a small bowl, combine the rest of the ingredients. Add the lobster meat to this and mix well to combine.
  4. Transfer to a glass baking dish and chill in the refrigerator for at least two hours.
  5. To cook, preheat oven to 375˚. Cook, uncovered, about 25 minutes or until lobster dip is hot and bubbly. Serve with bread, crackers, and/or vegetables.