New England Lobster Dip

Course Appetizer
Cuisine New England


  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese 4 ounces
  • 1/4 cup snipped chives
  • 2 tablespoons fresh lemon juice
  • Fresh Lemons
  • 1 pound cooked lobster meat finely chopped
  • kosher salt
  • pepper
  • 1/2 cup crushed kettle-cooked potato chips plus whole chips for serving


  • Preheat the oven to 375°. In a medium bowl, blend the mayonnaise, cheese, 1/4 cup chives and the lemon juice. Fold in the lobster and season with salt and pepper. Scrape the dip into a small shallow baking dish and scatter the crushed potato chips on top.
  • Bake the dip for about 15 minutes, until hot and lightly browned on top. Serve with kettle-cooked potato chips.
  • The unbaked dip can be covered and refrigerated overnight. Let stand at room temperature for 15 minutes before baking.
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