Gruyère ensures you’re not covering up the flavor that is fresh lob$ter
...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 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
Preheat the oven to 350°F. Whisk the mayo, lemon juice, hot sauce, fish sauce, salt, pepper, and smoked paprika in a large bowl until smooth. Gently fold in the lobster, artichoke hearts, gruyere, and cheddar. Butter a shallow 8-inch gratin dish (or any oven-safe baking dish), add the mixture to the dish and top with the parm. Bake until golden and bubbly, 15 to 20 minutes (if you want more golden color on top, jack up the broiler and broil, watching carefully, until you get the color you want, 1 to 2 minutes). Remove from the oven and sprinkle with the paprika.