9 Creamy Lobster Dip Recipes That’ll Wow Your Guests
Listen, lobster dip is one of those things that sounds fancy but is actually ridiculously easy to make.
I’m talking like 15 minutes from start to finish for most of these.
Whether you need something impressive for a party or just want to treat yourself on a random Tuesday, these dips deliver every single time.
Classic Creamy Lobster Dip
Ingredients
Cooked lobster meat (chopped): 225 g (8 oz)
Cream cheese (softened): 225 g (8 oz)
Sour cream: 120 g (½ cup)
Mayonnaise: 60 g (¼ cup)
Lemon juice: 1 tbsp (15 ml)
Garlic powder: ½ tsp
Salt: ¼ tsp
Black pepper: ¼ tsp
Chives (finely chopped): 1 tbsp
Instructions:
Step 1: Make sure your cream cheese is really soft. Like, leave it out on the counter for at least 30 minutes before you start. Cold cream cheese will give you lumps, and nobody wants that. Put it in a medium bowl and beat it with a hand mixer or wooden spoon until it’s smooth and fluffy.
Step 2: Add the sour cream, mayo, lemon juice, garlic powder, salt, and pepper to the bowl. Mix everything together until it’s completely smooth and creamy with no streaks. The lemon juice brightens everything up and keeps it from tasting too heavy. Taste it now. You might want a pinch more salt.
Step 3: Chop your lobster meat into bite sized pieces, about half an inch each. You want chunks big enough to know you’re eating lobster, not so small they disappear. Fold the lobster gently into the cream cheese mixture along with the chives. Don’t overmix or you’ll break up the lobster too much.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This gives all the flavors time to come together and the dip firms up to the perfect consistency. I’ve made this the night before parties, and honestly, it tastes even better the next day.
Step 5: When you’re ready to serve, give it a quick stir and transfer to a nice serving bowl. Serve with crackers, toasted baguette slices, or vegetables. The chives add little pops of oniony flavor that work perfectly with the sweet lobster.
Step 6: If you have leftovers, and you might not because this goes fast, store it in an airtight container in the fridge for up to 3 days. The texture stays creamy, and the flavor gets even more developed. Sometimes I just eat it straight with a spoon. No judgment here.
Hot Baked Lobster Dip
Ingredients
Cooked lobster meat (chopped): 225 g (8 oz)
Cream cheese (softened): 200 g (7 oz)
Shredded mozzarella: 100 g (1 cup)
Mayonnaise: 80 g (⅓ cup)
Garlic (minced): 1 clove (3 g)
Paprika: ½ tsp
Salt: ¼ tsp
Instructions:
Step 1: Preheat your oven to 350°F and grab a small baking dish, about 8 inches. Lightly grease it with butter or cooking spray so nothing sticks. Hot dips are my favorite for parties because they look impressive and stay warm for a while.
Step 2: In a mixing bowl, combine the softened cream cheese, mayo, minced garlic, paprika, and salt. Use a hand mixer or beat it really well with a spoon until everything is smooth and creamy. The garlic should be distributed evenly throughout. Fresh garlic makes such a difference here compared to garlic powder.
Step 3: Fold in half of the shredded mozzarella and all of the chopped lobster meat. Mix gently so you don’t break up the lobster pieces too much. The mixture will be thick and creamy. Wondering if you can use a different cheese? Gruyere or fontina work great too.
Step 4: Spread the mixture evenly into your prepared baking dish. Use a spatula to smooth the top so it bakes evenly. Sprinkle the remaining mozzarella cheese over the top. This creates that gorgeous golden, bubbly cheese layer everyone loves.
Step 5: Bake for 20 to 25 minutes until the dip is hot and bubbly around the edges and the cheese on top is melted and starting to turn golden brown. Your kitchen will smell incredible right now. If you want extra browning on top, pop it under the broiler for 1 to 2 minutes at the end.
Step 6: Let the dip cool for about 5 minutes before serving. It’ll be volcanic hot straight from the oven, trust me. Serve it with crackers, bread, or even tortilla chips. This is the kind of dip that makes people ask for the recipe immediately.
Lobster & Garlic Herb Cream Dip
Ingredients
Cooked lobster meat: 200 g (7 oz)
Cream cheese: 225 g (8 oz)
Heavy cream: 60 ml (¼ cup)
Garlic (minced): 2 cloves (6 g)
Fresh parsley (chopped): 1 tbsp
Fresh dill (chopped): 1 tsp
Salt: ¼ tsp
Black pepper: ¼ tsp
Instructions:
Step 1: Let your cream cheese come to room temperature completely. This is super important for getting a smooth, lump free dip. Put it in a medium bowl and beat it with a hand mixer on medium speed until it’s light and fluffy, about 2 minutes.
Step 2: Pour in the heavy cream and continue mixing until the cream cheese and cream are fully combined and the mixture looks silky. The heavy cream makes this dip extra rich and luxurious. It should be thick but pourable at this point.
Step 3: Add the minced garlic, chopped parsley, chopped dill, salt, and pepper. Mix everything together until the herbs are evenly distributed throughout. The fresh herbs make this taste so much brighter than dried ones. Don’t have fresh dill? Fresh tarragon is amazing too.
Step 4: Chop your lobster meat into small to medium pieces and fold it gently into the herbed cream cheese mixture. Use a rubber spatula and fold from the bottom up to keep the lobster chunks intact. The green herbs against the pink lobster looks beautiful.
Step 5: Taste the dip and adjust the seasoning if needed. Sometimes I add an extra pinch of salt or a squeeze of lemon juice to brighten it up. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld together.
Step 6: Before serving, let it sit at room temperature for about 10 minutes so it’s not ice cold. Garnish with a little extra fresh dill or parsley on top if you’re feeling fancy. Serve with crackers or crusty bread. This one tastes like something from an expensive restaurant.
Lemon Butter Lobster Dip
Ingredients
Cooked lobster meat (chopped): 225 g (8 oz)
Cream cheese: 200 g (7 oz)
Unsalted butter (melted): 45 g (3 tbsp)
Sour cream: 80 g (⅓ cup)
Lemon zest: 1 tsp
Lemon juice: 1 tbsp (15 ml)
Salt: ¼ tsp
Instructions:
Step 1: Start by softening your cream cheese to room temperature. Once it’s soft, put it in a mixing bowl and beat it with a hand mixer until it’s smooth and creamy with no lumps. This takes about a minute or two. The smoother your base, the better your final dip will be.
Step 2: Melt your butter in the microwave or on the stovetop and let it cool slightly so it’s warm but not hot. Pour the melted butter into the cream cheese along with the sour cream and mix until everything is completely combined and silky smooth. The butter adds this amazing rich flavor.
Step 3: Add the lemon zest, lemon juice, and salt to the bowl. Mix well until the lemon is evenly distributed. The combination of zest and juice gives you both bright citrus flavor and acidity. Taste it. The lemon should be noticeable but not overpowering.
Step 4: Fold in the chopped lobster meat gently with a spatula. Keep those pieces chunky so every bite has substantial lobster in it. The lemon and butter combo is classic with lobster for a reason. It just works.
Step 5: Transfer the dip to a serving bowl and smooth the top with a spatula. You can serve this right away at room temperature, or chill it for an hour if you prefer it cold. Both ways are delicious. I actually like it slightly cool but not super cold.
Step 6: Right before serving, you can drizzle a tiny bit of melted butter on top and add a sprinkle of fresh lemon zest for presentation. Serve with buttery crackers or toasted bread points. This tastes exactly like lobster rolls in dip form, and I’m obsessed with it.
Spicy Lobster Jalapeño Dip
Ingredients
Cooked lobster meat: 200 g (7 oz)
Cream cheese: 225 g (8 oz)
Sour cream: 120 g (½ cup)
Jalapeño (finely diced, seeded): 1 medium (25 g)
Hot sauce: 1 tsp
Garlic powder: ½ tsp
Salt: ¼ tsp
Instructions:
Step 1: Make sure your cream cheese is completely softened. Put it in a bowl and beat it until smooth and fluffy. This creates the perfect creamy base for all your other ingredients. Cold cream cheese will never mix properly, so don’t skip the softening step.
Step 2: Add the sour cream, hot sauce, garlic powder, and salt to the cream cheese. Mix everything together until it’s completely smooth with no streaks or lumps. The hot sauce adds background heat without making it too spicy. Want more kick? Add another half teaspoon.
Step 3: Dice your jalapeño super fine after removing the seeds and membranes. The seeds are where most of the heat lives, so if you want it spicier, leave some in. Fold the diced jalapeño into the cream cheese mixture and make sure it’s evenly distributed. You’ll see little green flecks throughout.
Step 4: Chop the lobster meat into bite sized pieces and gently fold it into the dip. The sweetness of the lobster balances the heat from the jalapeño perfectly. It’s this sweet, spicy, creamy combination that’s totally addictive.
Step 5: Cover and refrigerate for at least 1 hour before serving. This gives the jalapeño time to infuse its flavor throughout the dip. The longer it sits, the more the heat develops. I’ve made this 4 hours ahead and it was perfect.
Step 6: When you’re ready to serve, give it a good stir and taste it one more time. The heat level might have intensified, so you can always stir in a bit more sour cream to mellow it out if needed. Serve with tortilla chips or crackers. This one always surprises people in the best way.
Lobster & Parmesan Cream Dip
Ingredients
Cooked lobster meat: 225 g (8 oz)
Cream cheese: 200 g (7 oz)
Heavy cream: 80 ml (⅓ cup)
Grated Parmesan cheese: 50 g (½ cup)
Garlic powder: ½ tsp
Black pepper: ¼ tsp
Instructions:
Step 1: Let your cream cheese sit at room temperature until it’s completely soft. Put it in a mixing bowl and beat it with a hand mixer until it’s smooth, light, and fluffy. This takes about 2 minutes. You want zero lumps in your base.
Step 2: Pour in the heavy cream and continue mixing until everything is combined and silky. The cream makes this dip incredibly rich and luxurious. Add the garlic powder and black pepper and mix again until evenly distributed throughout.
Step 3: Add the grated Parmesan cheese and fold it into the cream cheese mixture. Make sure you’re using freshly grated Parmesan, not the stuff in the green can. It makes a huge difference in flavor and texture. The Parmesan adds this nutty, salty depth that’s amazing with lobster.
Step 4: Chop your lobster meat into chunks and gently fold it into the dip. Use a light hand so you keep those beautiful pieces of lobster intact. The combo of cream cheese, Parmesan, and lobster is basically heaven in a bowl.
Step 5: Taste the dip and see if you need more pepper or a tiny pinch of salt. The Parmesan is already salty, so be careful not to overdo it. Transfer to a serving dish, cover, and refrigerate for at least 30 minutes to let the flavors come together.
Step 6: You can serve this cold or warm it gently in the microwave for about 30 seconds, stirring halfway through. Warm, this dip is absolutely incredible. Serve with crackers, bread, or even vegetables. The Parmesan flavor gets more pronounced as it sits, which I love.
Cold Lobster Dill Dip
Ingredients
Cooked lobster meat (finely chopped): 180 g (6 oz)
Cream cheese (softened): 200 g (7 oz)
Greek yogurt: 120 g (½ cup)
Fresh dill (chopped): 1 tbsp
Lemon juice: 1 tbsp (15 ml)
Salt: ¼ tsp
Instructions:
Step 1: Make sure your cream cheese is at room temperature. Put it in a bowl and beat it with a hand mixer or spoon until it’s smooth and creamy. Room temperature cream cheese mixes so much easier and gives you a better texture in the final dip.
Step 2: Add the Greek yogurt to the cream cheese and mix until completely combined. The yogurt makes this dip lighter and tangier than ones made with just sour cream. It’s a healthier option that still tastes indulgent. Full fat Greek yogurt works best here.
Step 3: Stir in the chopped fresh dill, lemon juice, and salt. Mix well so the dill is evenly distributed throughout the dip. Fresh dill and lobster are a classic pairing. The bright, slightly sweet flavor of dill complements the lobster perfectly without overpowering it.
Step 4: Chop your lobster meat finely for this one, smaller than you would for other dips. You want it mixed throughout so you get lobster in every single bite. Fold it gently into the cream cheese mixture until everything is well combined.
Step 5: This dip really benefits from sitting in the fridge for at least 2 hours before serving. The flavors meld together and it gets nice and cold, which is how this dip is meant to be enjoyed. I usually make it in the morning for an evening party.
Step 6: Before serving, give it a stir and taste it one more time. Sometimes I add an extra squeeze of lemon or pinch of salt. Garnish with a little fresh dill on top. Serve with cucumbers, crackers, or pita chips. This one is light, refreshing, and perfect for summer.
Lobster Bacon Cream Dip
Ingredients
Cooked lobster meat: 200 g (7 oz)
Cream cheese: 225 g (8 oz)
Sour cream: 80 g (⅓ cup)
Cooked bacon (crumbled): 4 slices (40 g)
Garlic powder: ½ tsp
Black pepper: ¼ tsp
Instructions:
Step 1: Cook your bacon until it’s crispy, then let it cool completely on paper towels. Once it’s cool, crumble it into small pieces. Set it aside. The bacon adds a smoky, salty element that makes this dip absolutely irresistible. Lobster and bacon is a combo that just works.
Step 2: Beat the softened cream cheese in a bowl until it’s smooth and fluffy. This is your base, so make it as smooth as possible. Add the sour cream, garlic powder, and black pepper and mix until everything is completely combined and creamy.
Step 3: Fold in three quarters of the crumbled bacon, saving some for topping. The bacon should be evenly distributed throughout the dip. Every bite should have a little bit of that smoky bacon flavor mixed with the sweet lobster.
Step 4: Chop your lobster meat into bite sized pieces and fold it gently into the cream cheese mixture. Be careful not to break up the lobster too much. You want distinct chunks of both lobster and bacon in the dip.
Step 5: Transfer the dip to a serving bowl and sprinkle the reserved bacon crumbles on top for garnish. This makes it look prettier and lets people know there’s bacon in there. Cover and refrigerate for at least 1 hour before serving.
Step 6: Serve this dip cold with crackers, toasted bread, or even potato chips. The combination of creamy, smoky, and sweet is totally addictive. I’ve watched people go back for seconds and thirds with this one. It’s rich, so a little goes a long way, but it’s so good you won’t want to stop.
Lobster Mascarpone Dip
Ingredients
Cooked lobster meat (chopped): 225 g (8 oz)
Mascarpone cheese: 225 g (8 oz)
Heavy cream: 60 ml (¼ cup)
Lemon zest: 1 tsp
White pepper: ¼ tsp
Salt: ¼ tsp
Instructions:
Step 1: Let your mascarpone come to room temperature. It’s even softer than cream cheese, so it doesn’t take as long. Put it in a bowl and gently stir it with a spoon or spatula until it’s smooth. Mascarpone is naturally silky, so you don’t need to beat it as hard as cream cheese.
Step 2: Pour in the heavy cream and stir gently until the mascarpone and cream are fully combined. The mixture should be thick, rich, and smooth. Mascarpone is sweeter and more delicate than cream cheese, so this dip has a really luxurious, almost dessert like texture.
Step 3: Add the lemon zest, white pepper, and salt. Stir until everything is evenly mixed. White pepper gives you the pepper flavor without the black specks, which keeps this dip looking elegant and clean. The lemon zest adds brightness without making it too acidic.
Step 4: Chop your lobster meat into medium sized pieces and fold it gently into the mascarpone mixture. The mascarpone is delicate, so fold carefully to avoid deflating it. The lobster should be evenly distributed but still in visible chunks.
Step 5: Taste the dip and adjust the seasoning if needed. Sometimes I add a tiny bit more lemon zest or a pinch more salt. The flavor should be rich and slightly sweet from the mascarpone, balanced by the lemon and pepper.
Step 6: Transfer to a serving bowl and refrigerate for at least 1 hour. This dip is incredibly rich, so serve it with simple crackers or thinly sliced baguette that won’t compete with the delicate flavors. This is the fanciest lobster dip I make, and it always impresses.
Pick whichever one sounds good to you right now and just go for it.
They’re all easy, they’re all delicious, and they all make you look like you really know what you’re doing in the kitchen.
Serve any of these at your next gathering and watch them disappear. Let me know which one becomes your go to.
