Maine Lobster Escargot Recipe

Prepare seafood

If using whole cooked lobster, pick meat from tails and claws, chop into 1/2-inch pieces until you have about 1 cup. Pat escargot dry with paper towel. Set both aside refrigerated until needed.

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add minced garlic and shallot and sweat 1–2 minutes until fragrant and translucent but not browned.

Add escargot to the skillet and sauté gently 1–2 minutes just to warm through and coat in butter. Add chopped lobster meat and heat 30–45 seconds, tossing to combine. Take off heat.

Stir in chopped parsley, lemon juice, salt, and black pepper. Taste and adjust seasoning. Transfer mixture to small individual escargot dishes or oven-safe shells/crocks, dividing evenly (about 6 portions).

In a small heavy-bottomed saucepan, melt 2 tbs unsalted butter over medium heat. Sprinkle in 2 tbs flour and whisk continuously to form a smooth roux. Cook 1–2 minutes without browning to remove raw flour taste.

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream, a little at a time, until a smooth béchamel forms. Bring to a gentle simmer, whisking so it thickens to a coat-the-back-of-a-spoon consistency (about 3–5 minutes).

Whisk in 2 tbs dry white wine and 1/2 tsp Dijon mustard. Continue to simmer on low for 1 minute to meld flavors.

Reduce heat to low and stir in grated Gruyère (1/2 cup) and Parmesan (2 tbs) a handful at a time until melted and sauce is smooth. Do not boil once cheese is added to prevent graininess.

Season the mornay with 1/2 tsp salt and 1/4 tsp white pepper. Stir in 1/2 tsp black truffle oil and, if using, 1/2 tsp truffle paste. Adjust salt and pepper to taste. Fold in 1 tbs snipped chives.

If sauce is too thick to spoon, thin with up to 1–2 tbs warm milk; it should be silky and spoonable.

Spoon the warm truffle mornay sauce evenly over each prepared lobster-and-escargot portion, covering the seafood completely.

Preheat broiler (or oven to 475°F / 245°C on high-grill setting). If using oven-safe shells/dishes, dot each portion with 1 tsp unsalted butter and sprinkle lightly with 1 tsp panko for a touch of crispness (optional).

Place dishes on a rimmed baking sheet and broil 1–2 minutes, watching closely, until the mornay shows small golden spots but does not burn. Alternatively, bake 5–7 minutes until bubbling and lightly golden.

Remove from oven. Finish each portion with a small quenelle or spoon (about 1 tsp total) of caviar on top, being careful not to over-salt with the caviar — it is a finishing accent.

Garnish with a light sprinkle of lemon zest, a few microgreens, and a final snip of chives. Serve immediately with toasted brioche points or thin crostini.