-Melt the cream cheese, cheddar cheese and sour cream until creamy. You can do this in a crock pot
set on LOW (for 2 hours)
OR
in a microwave, heat on HIGH for one minute intervals, stirring after each minute until all the cheese is melted
OR
in a saucepan over medium/low heat, stirring constantly. This would be the method I am least likely to recommend, because unless you give it your undivided attention, chances are pretty good that this mixture will scorch on your stovetop.
-Heat the olive oil over medium heat in a medium-size skillet and add the mushrooms and garlic. Saute, stirring frequently, for about 5 minutes, until the mushrooms have softened and start to have a bit of color.
-Add the mushroom & garlic mixture and the chopped chives into the melted cheese mixture. Stir to combine.
-If you're using frozen lobster, place it into a colander or strainer to drain the liquid. After the lobster has drained, pat dry. Chop the lobster into 1/2-inch pieces. Add it to the cheese mixture and stir. Keep heating the cheese mixture to allow the lobster to come up to temperature; this may only take a few minutes (if using the stovetop or a microwave) or up to 20 minutes ( if using the crockpot).
-Fill the phyllo cups with the lobster/cheese mixture.
OR
skip the phyllo cups and serve with tortilla or pita chips (or your favorite crackers) for dipping!