Lobster Pompano Recipe

Prepare lobster filling

Melt 2 tbs unsalted butter in a medium skillet over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant. Pour in 1 tbs white wine and let it reduce for about 1 minute. Add the 8 oz chopped cooked lobster meat, 1 tbs lemon juice, 1 tbsp chopped parsley, 1 tsp smoked paprika, salt and pepper. Stir gently to combine and warm the lobster through (about 1–2 minutes). Remove from heat and fold in lemon zest and chives. Set aside to cool slightly.

Prep the pompano fillets

Pat the fillets dry with paper towels. Season both sides lightly with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper (reserve remaining salt/pepper for finishing). If fillets are thick, make 3 shallow diagonal slashes through the skin to help even cooking and prevent curling.

Assemble the roll

Preheat a griddle or large heavy skillet (la plancha) over medium-high heat until very hot but not smoking. Brush both fillets lightly with 1 tbs olive oil. Place fillets skin-side down on a plate. Divide the lobster mixture evenly along the center of each fillet in a line about 1" wide, leaving a 1/2" margin at the edges. Gently roll each fillet lengthwise over the lobster to form a tight roll (like a roulade). Tuck ends under to secure; if necessary, use toothpicks to hold the roll closed (remove before serving). Brush the outside of the roll with the remaining olive oil and 2 tbs melted butter.

Cook on la plancha

Add 2 tbs neutral oil to the hot griddle and carefully place the rolled pompano seam-side down. Press gently with a spatula or a flat weight to ensure even contact for 30–45 seconds to set the seam. Cook 3–4 minutes skin-side down until skin is crisp and golden. Turn the roll and continue cooking, basting occasionally with the remaining melted butter, until the fish is opaque through and registers 125–130°F in the thickest part (about 2–4 more minutes). Total cook time will depend on fillet thickness; avoid overcooking the lobster filling.

Finish and rest

Transfer the rolls to a cutting board and let rest 2 minutes. Brush with a little additional melted butter, sprinkle with remaining chopped parsley and a pinch of lemon juice to brighten. Season to taste with additional salt and pepper if needed. Remove any toothpicks used to secure the roll.

Slice each roll into 1–1½" rounds (or serve whole). Arrange on warmed plates over a small bed of microgreens or baby arugula if using. Add lemon wedges and a dollop of compound herb butter alongside. Garnish with extra chives and a light sprinkle of lemon zest.

Serve immediately, recommended serving temperature warm. This dish pairs well with a simple beurre blanc, roasted baby potatoes, or a light vegetable sauté.