Reviewed: Mar. 6, 2012

I just made this and it was very good. I omitted the butter, because I didn't see the need for it, since it already has the creamed cheese. I also, increased the onions and horseradish, used 1/3 less fat cream cheese. I really enjoyed this. Had it on crackers and I'm thinking that it I left the lobster in large pieces, it would be great as a lobster roll.

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Reviewer:

HealthyMama

Reviewed: Jan. 30, 2012

Oh, my word, was this good. I used fresh lobster meat and left some of it a little chunkier than the rest. I reduced the amount of onion to only about a teaspoon and added just a teeny bit of chopped chives for some contrast. I also cut back a little on the lemon as well - I wanted to minimally enhance the lobster flavor and didn't want to take the chance of masking it in the least. I never would have thought to combine lobster and horseradish (I tend to like mine strictly with drawn butter) but I found it not only creative, but very tasty as well.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 5, 2012

this was gross, will not make again.

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Reviewer:

jeepgurlvt

Reviewed: Dec. 13, 2011

So good it is a keeper! I found a whole cooked lobster on sale for $6. Next time I’ll double the lobster just because we can!

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Reviewer:

Lucky Noodles

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Aug. 22, 2011

This dip has the texture of a spread, i.e., it was a bit too thick to dip into. It also has a subtle lobster flavor even though I used the meat of the tail and the two claws of the market sized lobster I'd steamed. Definitely don't add more horseradish than recommended; the lobster flavor will be lost. Overall, this "dip" wasn't as tasty as I'd hoped.

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

This is amazing!!! We used fresh lobster and kept the rest the same. Definately recommend making a double batch! Doesn't last long!! YUUMMMMYYYY!

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Reviewer:

jamjar2006

Cooking Level: Intermediate

Reviewed: May 31, 2011

If I could, I'd give this 10 stars!! I took this with us to an appetizer party Memorial Day, (I doubled this recipe) and it was the first appetizer gone AND the most requested recipe!! THANKS for a great recipe!

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Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Dec. 31, 2010

very good used 3 lobster tails instead of canned will definitely make again

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Reviewer:

tammyil

Reviewed: Dec. 6, 2010

Be sure to make this a day ahead so the flavours can intensify. I used 11 oz. of lobster since that's what came in the can of frozen lobster I bought from Costco. I squeezed the water out of each piece with paper towels since it was a bit wet. Next time I'd like to try this with fresh lobster. Also, I'd cut the lobster pieces slightly larger (more recognizable) and add them to the cream cheese mixture after it's mixed. Less breakage that way. This dip was a hit and I'll make it again.

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Reviewer:

Lovestocook25

Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Oct. 28, 2010

This is very similar to one of our family's recipes. Substitute 3 tablespoons of ketchup for the butter. It tastes better and it is a lot more healthy. I only use 1 teaspoon of horseradish as well.

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2 users found this review helpful