Be careful! Some of the recipes for lobster appetizers on this page have been known to make people violent with desire to get that last bite! So if you're looking to host an elegant and subdued party, these appetizers may ruin your tranquil atmosphere: they've been known to create havoc!

Okay, okay, not really. But these lobster appetizers are good enough that they will get your guests drooling and begging for the recipe. From my creamy and richly flavored (and perhaps slightly complicated to make) Blackened Oyster and Lobster Fondue to the ultra-easy Make Ahead Hot Lobster Dip, every bite is pure lobster heaven.

Blackened Oyster and Lobster Fondue Recipe

Now, if the idea of a big, melty pot of cream cheesy goodness appeals to you, and the idea of lobster appeals to you, this lobster appetizer recipe will be a match made in your own personal heaven. It's just too good to be believed! There are a lot of ingredients here, but it's not as complicated to put together as it looks. Just mix up the sauce and mix together the veggies and lobster meat, and you're ready to eat.

This lobster appetizer recipe is best served with crusty chunks of garlic bread. But it also tastes great with crisp cajun-seasoned potatoes. Serve it up as an appetizer or even a main meal (with a salad!) and watch your guests' eyes widen with delight.

Serves 8.

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Ingredients:
Cream Sauce:
1/4 C. butter
1/4 C. flour
1/2 purple onion, chopped
1 1/2 C. dry white wine
1 1/4 C. fish or shrimp stock
1/2 tsp. crushed cayenne pepper (or to taste)
2 tsp. salt (or to taste)
2 C. whipping cream

Fondue:
3 tbsp. butter
8 shucked fresh (or canned if you must) oysters
2-3 tsp. blackening seasoning (or Cajun seasoning)
4 C. chopped fresh spinach
8 crimini mushrooms, sliced
8 oz. finely chopped or shredded cooked lobster meat
1/4 C. chopped green onion
10 oz. monterey jack cheese, grated

Instructions: 1. Start off by preparing your cream/white wine sauce. Melt butter in a saucepan over medium heat. Stir in flour and onion and cook until flour is golden and onion is tender.

2. Stir in shrimp stock and wine bit by bit, whisking to keep lumps from forming. Stir in salt and cayenne. Bring to simmer and cook over low heat about 10 minutes. Add cream. Simmer about 5 minutes more. Turn off heat, cover, and set aside.

3. Melt butter in a large skillet. Add oysters. Sprinkle with blacking seasoning. Cook oysters about two minutes per side over medium-high heat.

4. Stir in the spinach, sliced mushrooms, lobster meat, and green onion. Cook over medium heat until spinach wilts and mushrooms are tender.

5. Pour your cream sauce over your lobster/veggie mixture. Stir to mix. Bring to a simmer.

6. Add fondue to your hot serving dish/fondue pan and sprinkle monteray jack over. It should melt quickly but if it doesn't, put cheese under the broiler to finish melting. Serve with garlic bread, veggies, and chunks of cooked cajun potatoes for dippers.

Make Ahead Hot Lobster Dip Recipe

If you're looking for make ahead lobster appetizers to serve for a party, this is just the thing you're looking for. Creamy, delicious, and easy to make, you can assemble this lobster dip ahead of time, store it in the fridge (you want to refrigerate it at least two hours to develop the flavors), and pop it in the oven when you're guests arrive. And, hey, any time spent with your guests instead of slaving in the kitchen is time well spent.

Serve this warm lobster dip with crackers, chunks of crusty bread (or garlic bread!), veggies, and chips. And if you don't lave lobster, give it a try with lump crab meat-- it's delicious that way, too!

This lobster appetizer recipe serves 6-8 people.

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Ingredients:
1 (8 oz) pkg. regular cream cheese, softened
1 (8 oz) pkg. low-fat cream cheese, softened
2 C. finely chopped cooked lobster meat
1/4 C. minced purple onions
3 cloves garlic, minced or pressed
3 tbsp. chopped fresh Italian parsley (plus extra for garnish)
1 tbsp. horseradish (fresh is best!)
1-2 tsp. Tabasco sauce
1-2 tsp. freshly squeezed lemon juice 1/4 C. chopped walnuts
Chili powder (for garnish)

Instructions: 1. In a large mixing bowl, combine the cream cheeses, lobster, onion, garlic, parsley, horseradish, Tabasco, lemon, and walnuts. Mix well.

2. Scoop dip mixture out into a deep glass oven-proof dish. Cover and refrigerate at least two hours but no longer than eight.

3. Preheat the oven to 375 degrees F.

4. Uncover and bake dip, uncovered, for 20 minutes, until hot and bubbly.

5. Sprinkle with chili powder and parsley before serving.

Hint: If your cream cheese mixture looks too thick before baking, thin it out with a little milk as needed.

Brie-Topped Mushrooms Stuffed with Lobster & Thyme

Now, as far as lobster appetizers go, this one takes them all. It's full of garlic and lobster flavor, it's slightly creamy, and it's topped with melty, gooey brie cheese. What more could you ask for?

If you want to make this lobster appetizer ahead of time, mix up your filling and prepare your mushrooms, them pop them in the fridge until you're ready to bake them. They come out divine --and very pretty!-- every time.

Serves about 8 (if you plan for 2 mushrooms per person).

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Ingredients:
16 large-capped stuffing mushrooms, washed and stems pulled out
1 tbsp. butter
1/4 C. minced onion
1/4 C. minced celery
2-4 cloves garlic, minced (I like lots)
1/4 C. dry white wine
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1 tsp. freshly squeezed lemon juice
4 oz. finely chopped cooked lobster meat
1 tbsp. minced fresh parsley (or 1 tsp. dried)
1 oz. heavy cream
1/4 C. freshly shredded parmesan cheese
1/2 C. breadcrumbs
salt, to taste
3 oz. brie, divided into 16 equally sized pieces

Instructions: 1. Preheat the oven to 375 degrees F.

2. In a large skillet, melt the butter over med. heat. Add onion, celery, and garlic. Saute until tender.

3. Stir in wine, pepper, thyme, and lemon. Simmer 2-3 minutes, or until wine begins to cook away.

4. Stir in lobster meat and parsley. Heat through. Remove from heat.

5. Stir in cream and parmesan. Stir in breadcrumbs.

6. Scoop lobster mixture into prepared mushroom caps. Top each mushroom with a chunk of brie.

7. Bake about 15 minutes, or until mushroom is tender and brie is melted.