Description
This Creamy Lobster Tails and Fontina Dip is luxurious and indulgent. Tender chunks of lobster are enveloped in a rich, cheesy Fontina cream sauce, seasoned with garlic, Old Bay, and smoked paprika. Served with garlic-rubbed crostini, it’s a show-stopping appetizer perfect for any occasion.
Ingredients
Units
Scale
- 1 lb cooked lobster tails, chopped
- 1 1/4 cups heavy whipping cream
- 1 tablespoon butter
- 1 tablespoon flour
- 3 garlic cloves, crushed
- 3 oz Fontina cheese, shredded
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- Chives, for garnish
- Garlic-rubbed baguette crostini, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
- In a small saucepan, melt butter over medium heat. Add crushed garlic and cook 30 seconds. Whisk in flour to form a roux, then slowly add heavy cream, whisking until smooth.
- Fold in shredded Fontina, black pepper, smoked paprika, Old Bay seasoning, and chopped lobster until evenly combined.
- Transfer mixture to the prepared baking dish and smooth the top.
- Bake for 15–20 minutes until bubbly and slightly golden.
- Remove from oven and garnish with chopped chives.
- Serve warm with garlic-rubbed crostini.
Notes
- Use freshly cooked lobster or high-quality pre-cooked tails.
- Do not overcook lobster to prevent toughness.
- Serve immediately for the best melt and texture.
- Reheat leftovers gently on the stovetop or in the oven.
Nutrition
- Serving Size: 1/4 cup
- Calories: 360
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 110mg