Creamy Lemon and Tarragon Lobster Dip

Yield: Makes 2 cups

Recipe and photo by Renee Kohlman

This is a great little recipe to have in your back pocket, and makes use of the smaller chunks of claw and knuckle meat. I like making it a day ahead, giving the flavours a chance to marry. Try this recipe with crabmeat too! 


1 small onion, diced

3 cloves garlic, minced

3 Tbs (45 mL) olive oil

1 tsp dried tarragon or 1 Tbs fresh

1 tsp salt

½ tsp pepper

250 g cream cheese, softened at room temperature

½ cup (120 mL) sour cream

1 lemon, juice and zest

2 tsp (10 mL) Sriracha

½ cup fresh parsley, roughly chopped

¼ cup fresh chives, roughly chopped

250 g cooked lobster meat, roughly chopped


  1. In a small pan, heat the olive oil over medium high heat. Add the onions and garlic and sauté until golden. Stir in tarragon, pinches of salt and pepper. Cook 1 minute. Let cool.
  2. Place the onion mixture in the bowl of a food processor along with all other ingredients except lobster. Process until smooth. Add lobster and process until smooth, yet with a few chunks.
  3. Adjust seasonings. Scoop into serving dish. Refrigerate at least 3 hours before serving. Garnish with lemon and chives. Serve with assorted fresh vegetables and crostini.

Pin It on Pinterest