We have been testing out some new recipes in the kitchen, and revising old ones. We came upon an older recipe for Warm Lobster Dip from Kate’s Aunt who used to make the dish every summer in Long Island. Warm seafood dips were staples of the midcentury picnic and cocktail scene in New England. Almost every family up and down the New England Coast had some variation of this — some with crab, some with shrimp or clams. The further north you went, the dips started to include rich lobster meat.
We think a lot about the cooking that has influenced us and our taste memories. This dip is one of those foods that holds that special place in our minds.
For us, this Lobster Dip is the harbinger of the beach season. We tested it out with a group of our guests this spring and it was a much a hit now as it was for us in our youth.
Fresh lobster meat is combined with a creamy roux and chili sauce. The dip is served with fresh bread or crackers, and is perfect for the cooler evenings in New England.
Inn at English Meadows Warm Lobster Dip
1, ¼ Pound of Butter (1 stick)
4 Tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
Dash of garlic powder
Dash of onion powder
Pinch of Cayenne pepper
Pinch of Black pepper
2 Tablespoon Chili Sauce
1 ½ pounds of cooked lobster meat, picked and shredded
In a medium-sized saucepan over low heat, melt the butter until warm and bubbly. Do not brown. Add the flour and stir to make a paste. Pour in the milk, whisking to remove any lumps. Add Cheddar cheese and all of the spices. Whisk until smooth and thick. Stir in the lobster and chili sauce and warm the mixture through. Serve immediately with crackers or slices of toasted French Bread.
(Of note: You can update the recipe and replace the onion and garlic powders with 3 tablespoons freshly minced shallots and 1/8 cup white wine. Add them into the melted butter and sauté the shallots until clear.)
Do you have a seafood dip that your family makes every year? We would love if you would share them with us!
Kate and David Parisi