Justin Chapple transforms the ingredients of a classic lobster roll into a genius dip. We like it best scooped up with crunchy kettle-cooked potato chips but toasted slices of brioche hot dogs buns are just as delicious.
Ingredients
- 1/2 cup mayonnaise
- 1 cup shredded monterey jack cheese (4 ounces)
- 1/4 cup snipped chives
- 2 tablespoons fresh lemon juice
- 1 pound cooked lobster meat, finely chopped
- kosher salt
- pepper
- 1/2 cup crushed kettle-cooked potato chips, plus whole chips for serving
Instruction
- 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.
