Lobster , artichoke and spinach bake is the most decadent, creamy crustacean bake filled with greens and tang of the artichoke. A show stopper dish at the holiday table!
It has almost become a Holiday tradition for the man of this herd to make us happy with a cheese and crustacean bake every year.
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 🙂 . He uses crab in the bake usually but moving to the East Coast was the perfect opportunity to experiment with lobster.
Oh ya! I am all game when it comes to food. I can clean live cooked lobster like a pro and he can drive us to the end of the earth looking for the best and finest cooked food.
He gets up one long weekend morning and asks me, “Do u want to try freshest wild caught lobster?” I said I would love to and in about 15 minutes the herd was in the car. Where are we going… to Maine???? He chuckled . . . and my facial expression cannot be mentioned here :)) U won’t believe we crossed two states just to try lobster. It was phenomenal I have to admit some surprises are worth it. Now am I the crazy foodie here or he? 🙂
Lobster secrets :
Which lobster is the sweetest?
Maine lobster are in fact the best. Cold water produces sweeter Lobster. The meat is much sweeter when compared to lobsters grown in warm conditions cold water keeps the meat from absorbing the salt in the water.
Smaller the better – Well I buy the chix as the meat is believed to be juicy and tender. The larger ones not only have heavier shell weight but also doesn’t seem economical to me.
So here is the red, white and green dish. Perfect for the season!
Lobster artichoke spinach bake
- 1 full Lobster -cooked (steamed with shell ) or buy two tails insteadÂ (it is easier to cut)
- 1 can Artichoke Canned ( 14 oz can)
- 500 gms Spinach – 2 bags( 8 oz each)
- 8 oz Ricotta cheese -around 225 gms
- 8 oz Sour cream – around 225 gms
- 1/2 cup Mozzarella cheese ( 1/2 cup or more)
- 1 tbsp Butter – melted
- 1 tsp Dry herb mixture (Rosemary,parsley, thyme,oregano, basil)
- 1 tsp Garlic powder
- 1/2 tsp Red chili flakes
- Salt and freshly cracked pepper to taste
- Keep the ricotta cheese and sour cream on a strainer 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.
- Lightly cook the spinach in half cup water when all the leaves are wilted drain off all the water and keep it on a stainer until most of the water is gone.
- 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 rackÂ
- 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 serve it 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.
Here are more Holiday side dish ideas from Food Network friends:Feed Me Phoebe:Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl:Spinach and Artichoke Stuffed Mushrooms
Homemade Delish:Fennel and Potato Gratin
The Mom 100:Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885:Rye & Roasted Butternut Squash Dressing
Red or Green:Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian:Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary:Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats:7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table