Spinach Lobster Dip Recipes

SPINACH LOBSTER DIP

Steps:

• Take a colander and line it with paper towel. Place the thawed, drained spinach on the paper towel. Wrap the paper towel around the spinach and squeeze out as much water as you can; set aside.
• Heat butter in a large, non-stick skillet over medium-high heat.
• Saute shallot in butter until soft, about 4 minutes.
• Stir in paprika and cook until fragrant, about 30 seconds.
• Add spinach, cream cheese, Monterey Jack, and heavy cream. Stir until cream cheese has melted, about 4 minutes.
• Stir in lobster and continue cooking for 5 minutes more.
• Season with salt and pepper and serve hot with crackers, tortilla chips, crostini or veggies.

MAINE LOBSTER & SPINACH DIP

Steps:

• Stir sour cream, mayonnaise, lemon juice, and seasoning mix in medium bowl until well blended. Add lobster meat; gently stir to blend. Cover.
• Refrigerate at least 1 hour to blend flavors. Stir dip and sprinkle with green onions before serving. Serve with water crackers.

CALCUTTA LOBSTER IN SPINACH AND YOGURT SAUCE

Steps:

• With a cleaver or large knife halve lobster tails lengthwise. Discard shells and devein tails. Cut lobster into bite-size pieces.
• Discard coarse stems from spinach and chop enough spinach to measure 2 cups. Chop onion and mince garlic. Wearing protective gloves, mince serrano. Peel gingerroot and mince. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
• In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, garlic, serrano, gingerroot, and mustard seeds, stirring, until onion begins to brown. Add coriander and cook, stirring, 1 minute. Stir in spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until combined well, and stir in lobster and salt. Simmer mixture gently until lobster is just cooked through, 5 to 6 minutes.
• Serve lobster and sauce over rice.

CHEESY SHRIMP AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Melt butter over medium heat in a large nonstick pan. Add onion and cook until soft.
• Add garlic and cook 1 more minute.
• Sprinkle flour into pan. Cook and stir for 1 minute.
• Gradually whisk in heavy cream. Add Worcestershire sauce, Creole seasoning, red pepper flakes, and nutmeg.
• Stir in cheeses until melted.
• Stir in sour cream and spinach until spinach is wilted. Remove from heat and stir in shrimp.
• Transfer mixture to a baking dish. Bake for 15 minutes.

SPINACH-SHRIMP DIP

Steps:

• Thaw the spinach, then squeeze out as much water as possible.
• Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
• Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• Refrigerate for at least 2 hours to let flavours meld.
• Before serving, stir shrimp into dip mixture.
• Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• People are drawn to this; watch it disappear!

RED LOBSTER HOT CRAB SPINACH ARTICHOKE DIP COPYCAT RECIPE

Steps:

• Thaw spinach and drain very well!
• Heat milk and all spices on med. heat ( do not boil) Reduce heat and simmer Sauté onion and 1 tablespoon butter until translucent about 8 minute.
• Add to milk mixture.
• Melt remaining butter and add flour, making a roux , about 3-4 minutes. Add to milk mixture on low heat Add cheese, except 1/2 cup Montery Jack for topping. Keep on very low heat careful not to burn, stir until melted Remove from heat and cool 15 minutes Drain artichokes and cut into small pieces Add spinach and artichokes to mixture and blend well.
• Finally, add lump crab with large spoon. Fold in gently.
• Pour into 11x9x2 casserole pan and top with remaining Monterey jack cheese. Bake at 350°F 12-15 minutes.
• Serve with tortilla chips warmed in the oven and pico de gallo!

FIREBIRD'S LOBSTER SPINACH QUESO DIP

Steps:

• CHOP SPINACH AND LOBSTER. SAUTE IN CANOLA OIL GARLIC/SHALLOT MIX UNTIL SOFT. ADD CREAM CHEESE, TOMATO SAUCE, CREAM AND JACK CHEESE AND SHRIMP BASE. MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. ADD LOBSTER AND SPINACH. SIMMER ABOUT 15 MINUTES UNTIL HEATED THROUGH.