Lobster Topper Recipe

Lobster Topper

1. 1

   Prepare lobster meat

   If using whole cooked lobster: remove meat from tail and claws, discard shells, and roughly chop into bite-size pieces to yield about 1 cup. Pat lightly dry with paper towel. If using pre-picked lobster, ensure pieces are large-ish (not pureed).

2. 2

   Sweat aromatics

   In a medium sauté pan over medium heat, melt 1 tablespoon of the butter. Add minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

3. 3

   Deglaze and flavor

   Increase heat to medium-high, add the white wine and lemon juice to the pan to deglaze, scraping any fond. Let the liquid reduce by about half, about 1–2 minutes.

4. 4

   Warm lobster

   Reduce heat to low. Add the chopped lobster meat and the remaining 1 tablespoon butter to the pan. Toss gently to coat and warm through for 1–2 minutes—do not overcook (lobster should be warmed, not toughened).

5. 5

   Season and finish

   Season the lobster gently with sea salt, freshly ground black pepper, smoked paprika and cayenne if using. Stir in the chopped parsley and most of the chives, reserving a little fresh chive for garnish. Taste and adjust seasoning (add a few drops of lemon juice if needed).

6. 6

   Serve

   Spoon the warm lobster mixture over individual bowls of chowder just before serving so lobster remains tender and hot. Garnish with remaining chives. Provide an optional lemon wedge at the side.