...dollar sign intended. I know this ain’t cheap, but if you can find fresh lobster, it’s hard to create a dip more satisfying. Crab meat would also make for a fantastic alternative to this - sometimes I even prefer crab. That’s a lie. I actually always prefer crab over lobster, but that’s me. According to my Twitter poll, 70% of you prefer lobster over crab. I think you are bonkers. I know lobster has a prestigious reputation and all but purely speaking on behalf of my tastebuds, we much prefer the salty decadence that is crab. Anyhoo, I’ve found the perfect 3-cheese ratio to make sure your lobster (or crab, or fake lobster, or fake crab) flourishes rather than drowns flavor-wise. I used 6 small, individual-sized gratins to bake, but you can use any shallow baking dish. Have your crackers ready (I prefer Ritz or a kettle-cooked potato chip) because once you see this baby bubbling over, you’ll wanna be prepared.
1 cup mayo
1 ½ tablespoons lemon juice
1 ½ tablespoons your favorite hot sauce - I use Crystal/Louisiana
2 teaspoons fish sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1 pound lobster meat, diced and patted dry
1 (14-ounce) can water-packed artichoke hearts (or as mom calls them, heartichokes), drained, patted dry, and chopped
¾ cup grated Gruyère cheese
¾ cup grated sharp cheddar cheese
½ cup finely grated Parmigiano Reggiano cheese
Pinch sweet paprika
Butter, for greasing
I’d bet the ranch on these crispy babies.
Caesar dressing: It's not just for salads anymore.
French fries, who?