Baked Lobster Dip

Serves: 8

Wine: Fabio Viviani Wine Nº 19

Baked Lobster Dip


  • 1ea Lobster Boiled, Cleaned and Diced
  • 2 oz. Flour
  • 2 oz. Butter
  • 4 cup Whole Milk
  • 2 cup Parmesan
  • 1 cup Fontina
  • 1 cup Mozzarella
  • 1 cup Gorgonzola
  • 1/2 lb. Artichoke Hearts Diced


In a pan mix butter and flour together on low heat until you have a roux. Pour in 4 cups of milk and mix while bringing to a boil. Add Parmesan, Fontina, Mozzarella, and Gorgonzola. Place on low heat until all cheeses are melted and mixed into a sauce, Fold in the Lobster and artichoke hearts. Place in a baking dish or skillet. Sprinkle some more cheese on top and bake until golden brown. Enjoy with crackers or toasted bread.

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