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
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
1/2 cup crushed kettle-cooked potato chips, plus whole chips for serving
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.
The unbaked dip can be covered and refrigerated overnight. Let stand at room temperature for 15 minutes before baking.
Recipe courtesy of Justin Chapple, Food & Wine