Lobster Escargot Recipe

Prepare lobster meat

If using live lobster, cook and pick meat in advance. For convenience this recipe assumes 1.5 cups cooked Maine lobster meat, roughly chopped into bite-size pieces (about 8–10 oz). Pat the lobster dry with paper towel and set aside.

Make shallot Pernod butter

In a small sauté pan over medium heat, melt 3 tbs of the unsalted butter. Add the finely minced shallot and sauté for 2–3 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant. Carefully add the Pernod and simmer 30–45 seconds to reduce slightly and burn off most alcohol. Stir in lemon juice, sea salt, and freshly ground black pepper. Remove from heat and fold in the chopped lobster meat and 1 tbs of chopped parsley until evenly coated.

Prepare topping

Preheat the oven to 425°F (220°C) with a rack in the middle. In a small bowl combine the panko breadcrumbs, grated Parmesan, olive oil, and lemon zest. Toss until crumbs are evenly moistened. Crumble the Gorgonzola and set aside.

Assemble in dishes

Divide the lobster mixture evenly among 6–8 small escargot dishes or ramekins, packing gently so each is filled about three-quarters. Sprinkle a small pinch of Gorgonzola crumbles over the top of each portion (about 1 level tsp per dish), then evenly distribute the panko/Parmesan mixture across the dishes to form a thin crust.

Bake and finish

Place the filled dishes on a baking sheet and bake in the preheated oven 8–10 minutes, until the topping is golden brown and the lobster mixture is bubbling around the edges. If you prefer a more browned top, run under a broiler for 1–2 minutes—watch closely to prevent burning. Remove from oven and sprinkle with remaining 1 tbs chopped parsley and sliced chives.

Serve hot with toasted baguette slices or crostini for scooping. Optionally offer extra lemon wedges at the table. Each ramekin will be rich and savory—advise guests to use the toast to balance the creamy lobster-Gorgonzola topping.