Our newsroom had received multiple calls and messages from a "Maxine" insisting she'd found the best seafood dip on the planet. As a result of her persistence, I thought, what the heck. Let's call Baja Chowder & Seafood and get to the bottom of this.

Well, to the bottom of it we did - the bottom of the oven plate. (You rock, Maxine!) Baja's award-winning 'Lobster & Cream' starter is an ooey, gooey, cheesy dip with two slightly contrasting yet incredibly compatible types of lobster.

"Lagostino is a little smaller, sweeter lobster than the Maine," Chef Keith Boyett explained. "The Maine lobster, you get that brilliant red and it's a little - not tougher - but chewier than the Lagostino."

The "cream" in Lobster & Cream is the softened cream cheese.

Speaking of cheesy yumminess, Chef also revealed his "Goat Bread" appetizer. It has five cheeses!

"The goat gets top billing on this one!" he smiled, referring to the feta. He said mozzarella gives it stringiness, blue cheese adds bite, cheddar jack blend for color and parm for flavor. It's all melted atop a generous spread of garlic herb butter.

Can't wait anymore. Let's cook!

Goat Bread
Baja Chowder and Seafood

2 oz. mozzarella cheese
1 oz. blue cheese
2 oz. cheddar jack
2 oz. parmesan cheese
2 oz. goat cheese
4 oz. garlic butter
1 loaf French baguette

Preheat your broiler. Slice baguette in half long ways and spread with garlic butter.

Combine cheeses and spread over baguette. Place baguette on cookie sheet.

Place under broiler until cheese is melted and bubbly.

Lobster Dip
Baja Chowder and Seafood

3 lbs. cream cheese, softened
1/4 cup Spanish onion diced
1/4 cup green onions chopped
1 tbsp. lobster base
1/2 tsp. ground white pepper
1/2 tsp. granulated garlic
1/2 tsp. Old Bay seasoning
2 oz. hot sauce
6 oz. lobster meat

Preheat your oven to 350 degrees.

Using an electric mixing bowl, whip the cream cheese until light and fluffy. Add the finely diced onion and the dry ingredients to bowl and blend thoroughly.

Add small amount of hot water to the lobster base and mix to make a slurry. Then add the slurry to mixing bowl.

Add hot sauce and mix thoroughly.

Coarsely chop the lobster meat and fold into the mixture.

Transfer to a shallow 9x13 baking dish. Garnish with cheddar cheese.

Bake in a preheated oven 10 minutes or until bubbly.

Serve with tortilla chips.