Cheesy Roasted Garlic & Lobster Dip

Serves 4 to 6

3 heads of garlic, trimmed 

1 tablespoon olive oil 

3 shallots, diced 

2 tablespoons butter 

8 ounces softened cream cheese 

⅓ cup mayonnaise, homemade (such as Aquafaba Mayonnaise, page 000) or store bought

¼ cup sour cream

1 tablespoon Dijon mustard 

1 tablespoon lemon juice 

1¼ cups grated aged cheddar cheese 

1¼ cups grated mozzarella 

½ teaspoon smoked paprika 

4 dashes Cholula hot sauce 

1 pound lobster meat 

2 tablespoons minced fresh tarragon leaves 

Crackers or crispy baguette, for serving

Preheat your Traeger Grill (or  oven to 375℉). 

Drizzle the trimmed ends of your garlic with olive oil, season with salt and pepper, then wrap in foil and bake until softened, about 30 – 35 minutes. Cool until workable, then squeeze the garlic cloves out into a bowl and set aside. 

Heat a skillet over medium heat, and melt your butter. When melted, add the shallots, season with a small pinch of salt, and cook until softened, about 3 to 4 minutes. 

In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl with a handheld mixer) beat together the cream cheese, mayonnaise, sour cream, lemon juice, Dijon, roasted garlic and shallots, ¾ cup each cheddar and mozzarella cheeses, smoked paprika , and Cholula until smooth. Fold in the lobster meat. 

Transfer the dip to a shallow 1¼ quart capacity baking dish and top with the remaining cheeses, tarragon leaves, and a few pinches of black pepper. Bake for 20 to 25 minutes, or until golden and bubbling. Serve hot with crispy golden baguette.