
Baked Maine Lobster and Are Dip
INGREDIENTS
Serves 6
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1 tsp olive oil
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1 cloves garlic, minced
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3 cups baby spinach, lightly packed
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1/2 cup shredded mozzarella cheese
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1/4 cup plain Greek yogurt
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1/4 cup plain cream cheese, softened
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1/2 tbsp fresh lemon juice
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Pinch ground cayenne pepper
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3/4 cups chopped cooked lobster tail meat
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3/4 cups Brie cheese, diced (about 7 oz)
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1 tbsp chopped fresh chives
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1 tbsp chopped flat-leaf parsley
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Sea salt and fresh ground pepper, to taste

DIRECTIONS

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Boil lobster tails, chop to bite size pieces
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Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Add garlic and spinach and cook for 1 –2 minutes, until spinach is just wilted. Transfer to a colander, allow to cool for 2–3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large mixing bowl. Set aside.
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Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl and combine with spinach garlic mix. Stir in lobster, brie, chives and parsley. Season with salt and pepper.
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Transfer dip to a shallow ovenproof cast iron skillet with cover or dutch oven place dish on a hot grill, covered. Heat for 15–18 minutes, until hot and bubbling. Remove from grill and let rest for 3–4 minutes.