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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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Inspired by The Five Star Weekend. This Brown Butter Lobster Dip Recipe is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @STACKTV ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped (see note) 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed. Note: Buy fresh or frozen lobster tails and remove the meat. For best value, buy a whole lobster and use the tail, claw and knuckle meat. This may entail extra steps since you need to dispatch lobster first.

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