Lobster Thermidor-Style Cheese Dip with Toasted Baguette

Rich and indulgent, this creamy dip combines tender lobster sensations with a velvety blend of Swiss cheese, Dijon mustard, and tarragon, all enhanced by a luscious lobster stock base. Served warm on crisp, golden-baked baguette slices for the perfect bite.

Made with:

9510 - Gold Label Lobster Base

What You'll Need

Yield: 3 lbs.

Qty	Ingredient
1.5 oz.	Gold Label Lobster Base
1 lb.	King & Prince Lobster Sensations, chopped
1/2 c.	Shallots, minced
1 T.	Butter or Olive Oil
2 lb	Cream Cheese, softened
1 cup	Mayo
1 cup	Half and Half
1 lb.	Cheese, Swiss, shredded
1/4 c.	Mustard, dijon
1 T.	Tarragon, dried
50 ea.	Baguette, sliced
1/2 cup	Olive Oil

PREPARATION

Sauté the shallots in butter or olive oil until softened.
Stir in the Lobster Base, tarragon, mustard, and the half-and-half. Bring to a simmer.
Add the softened cream cheese and stir until well incorporated.
Fold in the Lobster Sensations.
Remove from heat. The dip can be prepared ahead of time and stored, covered, in the refrigerator for up to 5 days before serving.
Preheat the oven to 375°F.
Brush the bottom side of the baguette slices with olive oil.
Set slices on a parchment-lined sheet pan. Top with 1.5 oz. of the lobster dip
Sprinkle with cheese.
Bake until the cheese is melted and slightly toasted, approximately 8-10 minutes. Serve.