Lobstercargot Recipe

If using live lobster tails

Bring a large pot of salted water to a rolling boil. Add lobster tails and cook 3 minutes for 6–8 oz tails (adjust 1 minute per additional ounce). Remove tails and immediately transfer to an ice bath to stop cooking. When cool, crack shells and remove meat in one piece, keeping the shell halves to use as serving vessels; reserve meat.

If using pre-cooked lobster meat

If using cooked lobster meat, keep it chilled until assembly. Gently pat dry and cut larger pieces into 1" chunks so they fit into the shell halves or serving dish.

Pat lobster meat dry. Season lightly with a pinch of sea salt and a few grinds of black pepper. Toss with 2 tablespoons softened butter and set aside at room temperature while you prepare the green garlic butter and cheeses.

In a small bowl, combine the 10 tbs softened unsalted butter with the finely minced green garlic, chopped parsley, chopped chives, lemon zest, white wine (if using), 1 tsp salt and 1 tsp white pepper. Mix thoroughly until homogenous. Taste and adjust seasoning. The mixture should be soft and spreadable; if too firm, add 1/2 tsp more wine or a teaspoon of melted butter.

Reserve about 2 tbs of this green garlic butter to brush under the cheese during assembly. Keep the remaining butter in the refrigerator if making ahead; bring back to room temperature before use.

Preheat oven to 450°F (230°C) with the top rack near the broiler. If you have a broiler-safe tray or individual gratin dishes that mimic shells, use them. Lightly oil the shell halves or small gratin dishes with the 1 tsp olive oil.

Place a portion of lobster meat into each shell or dish (about 1 lobster tail per serving). Spoon about 1 teaspoon of green garlic butter directly onto the lobster meat, spreading gently so it coats the pieces.

Top each portion with a thin layer of raclette cheese, covering the lobster. Sprinkle a light dusting (about 1/4 tsp) of grated Parmigiano-Reggiano over the raclette. If you want extra crunch, sprinkle a small pinch (about 1/2 tbs) of panko breadcrumbs on top of the cheese layer.

Place the assembled shells/dishes on a baking sheet and transfer to the oven. Broil (or bake) until the cheese is bubbly and lightly golden, about 3–6 minutes depending on broiler strength. Watch carefully to avoid burning. The lobster should just be warmed through; total time under heat should be brief to avoid overcooking.

Remove from oven. Immediately brush exposed cheese with a touch more green garlic butter if desired for gloss and extra flavor, and grate an additional light dusting of Parmigiano-Reggiano over each portion.

Transfer each Lobstercargot to a warmed plate. Garnish with microgreens or chopped parsley, a squeeze of lemon, and a light crack of fresh black pepper. Serve hot with lemon wedges on the side.

Estimated accompaniments: crusty bread or boiled small potatoes work well to mop up the garlicky cheese-butter sauce.