Lobster Cream Cheese Dip

Photo of Lobster meat
Serves 10-12


  • 2 TBSP Oil, Avocado/Light Olive
  • 1 Lbs. Lobster, Raw, 1/2" Diced
  • 3 TBSP Tomato Paste
  • 1/2 Cup Sherry Wine
  • 1/4 Cup Brandy
  • 2 tsp. 23706 Elite Major Lobster Base, No MSG Added 10073292237062
  • 1 Cup Water
  • 1 1/2 Lbs. Cream Cheese, 1/2" Cubes, Room Temperature
  • 1/4 Cup Heavy Cream


  1. In a sauce pan over medium high heat add oil and swirl to coat bottom
  2. Add lobster and tomato paste, cook for 2-3 minutes, stir while cooking to coat the lobster with the tomato paste
  3. Add sherry and brandy carefully, bring to a boil
  4. Using a long stem lighter to light and flame off the alcohol. May need to light a couple times
  5. Combine water and Major Products Lobster Base in a bowl or measuring cup to create a stock
  6. When flames are gone add stock mix to pan
  7. Add half of the cream cheese and stir gently while melting
  8. Add remaining cream cheese and stir in gently to melt
  9. When cream cheese is melted add heavy cream, whisk to to blend and smooth sauce, careful not to break up lobster pieces
  10. Cook at a low boil or just under a boil for 5-6 minutes or until thickens
  11. Remove from heat and place in storage container
  12. Cool dip mix completely to below 40°F. Hold up to 3 days
  13. For service bring dip up to 165°F in a sauce pan or microwave. Serve with toasted bread crostinis, vegetable sticks or chips
  14. Note* the refrigerating step is needed to thicken the dip to spreadable stage. If served directly after cooking the product will remain thin