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Hot lobster dip with old bay potato chips


Hot lobster dip:

  • 2 tablespoons butter
  • 1 leek (white and light green parts only), thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup whipping cream
  • 1/3 cup whole milk
  • 1/4 teaspoon each smoked paprika and kosher salt
  • Pinch each cayenne pepper and black pepper
  • 455 - 680 gram lobster, steamed shelled and chopped (about 1 cup meat)
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon dry sherry
  • Old Bay Potato Chips for serving, recipe follows

Old Bay potato chips:

  • 2 medium russet potatoes, peeled and sliced into 1/8-inch slices on a mandolin
  • 3 tablespoons peanut oil
  • Old Bay seasoning
  • Kosher salt
  • Freshly ground pepper


Lobster dip:

  1. In a saucepan, melt the butter over medium heat and cook leek and garlic, stirring until leek is softened, for about three minutes.
  2. Sprinkle in the flour and cook, stirring constantly to prevent browning, for two minutes.
  3. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often.
  4. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about four minutes.
  5. Whisk in lobster, half of the Gruyere cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
  6. Scrape into two-cup baking dish; sprinkle with remaining cheese and broil until golden and bubbly, about four minutes.
  7. Let stand for five minutes before serving with Old Bay Potato Chips. Bon appetite!

Old bay chips:

  1. Preheat the oven to 400°F.
  2. Slice the potatoes into a bowl and immediately toss them with the oil. Season with Old Bay and salt and arrange them in a single layer on a baking sheet.
  3. Season again lightly with Old Bay, salt and pepper when they come out of the oven.
  4. Transfer to a rack to cool for maximum crispness. Enjoy!

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