I must say I was apprehensive to see him mix cheese, spinach and artichoke for the first time but my God! it turned out to be sooo delicious. You can read the earlier drama here 🙂 .

Keep the ricotta cheese and sour cream on a sieve to drain of excess liquid.(Put cheese cloth on sieve if it has big holes to prevent cheese and cream flowing off)
Crack the shell of the cooked lobster and cut it into chunky pieces. Keep claw meat pieces separate to use later.Check youtube for perfect cleaning videos.
Drain the artichoke and roughly chop it also chop the spinach if u like.

When the above ingredients are ready add it to half of mozzarella cheese,mix spices to hot melted butter to warm up the fragrances,  mix  everything well till combined and bake at 350°F for approximately 15-20 minutes in middle rack once u see the liquid in the mixture is almost dry spread the claw pieces of lobster and remaining mozzarella cheese bake for 5 more minutes until the top browns well. Do not let the mixture over bake a s the lobster will become chewy and rubbery.
Note:  the baking time will differ depending on the water content in the spinach,cheese n sour cream, also type baking dish used. Please keep a close eye after 15 minutes.
Allow it to cool slightly then serve as a dip with chips or lobster artichoke and spinach bake with bread or buns.

Note :My local grocer cooks the live lobster for me.I am yet to muster courage to bring live ones home.:)))

Did u know lobster was considered trash and later as poor man’s food in 1800s. When did it get fancy? When the railroads started in America, the inland passengers did not know how the coast looked upon it and treated lobster as exotic. Lobster demand has not seen a bad day ever since. What a game changer !

Hope you like it.
Meena

Here are more Holiday side dish ideas from Food Network friends: