Lobster Spread

Sometimes the best appetizers are the ones that let a single ingredient shine. This lobster spread is four ingredients mixed in a bowl and chilled. No cooking, no fuss, just sweet lobster meat bound with mayonnaise and brightened with scallions and freshly ground black pepper.

The key is using good lobster. Since there’s nothing to hide behind, the quality of the meat comes through in every bite. Finely chop it so it blends into a spreadable consistency rather than leaving big chunks that fall off crackers.

Two hours of chilling in the fridge isn’t optional. It lets the flavors meld and firms up the spread so it holds together on a cracker instead of sliding off.

Kitchen Tips

• If using frozen lobster meat, thaw it in the fridge overnight and squeeze out excess moisture before chopping. Waterlogged lobster dilutes the spread.
• Use full-fat mayonnaise. Light mayo makes the spread watery and lacks the richness lobster needs.
• Taste before adding salt. Between the lobster and mayonnaise, it may not need any.
• Serve on sturdy crackers like water crackers or toasted baguette slices that won’t buckle under the weight of the spread.

Variations

• Add a squeeze of lemon juice and a pinch of Old Bay seasoning for a New England twist.
• Stir in a tablespoon of softened cream cheese for a thicker, richer spread.
• Top with a sprinkle of fresh dill or chives for color and herbal brightness.