Lobster Escargot Recipe

Chop lobster

If using raw lobster tails, poach or steam them first until opaque (about 6–8 minutes depending on size), then cool and remove meat. Chop the cooked lobster meat into roughly 1/2-inch pieces to yield about 1 1/4 cups.

Make lobster mixture

In a medium skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in the white wine and lemon juice and simmer 30 seconds to reduce slightly. Add the chopped lobster, parsley, chives, Dijon (if using), salt and pepper. Stir to coat and warm through for 1–2 minutes. Remove from heat and set aside to cool slightly.

Combine butter and flavorings

In a small bowl, mash the softened 1/2 cup butter with a fork until smooth. Stir in the shredded Havarti, minced garlic, parsley, thyme, lemon zest, salt, and pepper until evenly distributed. Taste and adjust seasoning. The mixture should be spreadable but hold its shape; if too soft refrigerate briefly to firm.

Thaw and roll pastry

Thaw the puff pastry sheet according to package directions until pliable but still cold (about 20–30 minutes). Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Lightly flour a work surface and roll the puff pastry into a roughly 10x10-inch square to even thickness (about 1/8–1/6 inch).

Portion pastry

Cut the pastry into 6–8 equal squares (depending on desired serving size). If making 6, each will be about 3.5-inch squares; if 8, about 3-inch squares. Brush the edges of each square with a thin egg wash (beat egg with 1 tsp water).

Fill pastry

Place about 2–3 tablespoons of the lobster mixture in the center of each pastry square. Top each mound with about 1 to 1 1/2 tablespoons of the garlic-herb Havarti butter, pressing gently so butter sits on top of lobster and will melt into it during baking. For a more 'escargot' presentation, you can make shallow depressions in the lobster mixture to hold the butter.

Seal and finish

Option A (open-faced): Leave pastries open-faced and brush exposed edges with egg wash. Option B (enclosed): Top each filled square with a matching pastry square or circle, pressing edges to seal and crimping with a fork; brush tops with egg wash. If enclosed, cut 1 small vent in each top to release steam. Sprinkle a pinch of coarse sea salt over tops.

Bake on the prepared sheet in the preheated 400°F (205°C) oven for 14–18 minutes for open-faced or 16–20 minutes for enclosed parcels, until pastry is puffed and golden and butter is bubbling. Rotate the tray halfway for even color. If the tops brown too quickly, tent loosely with foil.

Remove from oven and let rest 2–3 minutes. Transfer to a serving platter. Garnish with microgreens or extra parsley and serve with lemon wedges alongside. Serve warm so the garlic-herb Havarti butter is melty and the lobster is tender.