Lobstercargot Recipe
Make Lobstercargot Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster and Garlic-Butter Filling
Shells / Holders & Topping
Optional: Compound Herb-Butter (make ahead)
Method
Lobster and Garlic-Butter Filling
- 1
Prepare lobster
If using whole cooked lobster, pick meat from tails and claws and chop into roughly 1/2-inch pieces to yield about 1 cup. If using pre-picked lobster, chop to uniform bite-size pieces and pat dry with paper towel.
- 2
Sweat aromatics
In a small skillet over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and minced shallot and cook gently 1 to 1.5 minutes until fragrant and softened but not browned.
- 3
Deglaze and bind
Add 2 tbs dry white wine to the skillet and simmer 30–45 seconds to reduce slightly. Stir in Dijon mustard, lemon zest and lemon juice. If mixture seems too dry, add up to 1 tbs fish or lobster stock. Remove from heat.
- 4
Shells / Holders & Topping
- 5
Preheat oven
Preheat the oven to 425°F (220°C). If using small gratin dishes or escargot plates, arrange them on a rimmed baking sheet to catch any drips.
- 6
Portion lobster into shells
Divide the lobster mixture evenly among the 6 shells or dishes (about 2–3 tablespoons per shell), packing lightly so it sits flush.
- 7
Make topping
In a small bowl combine 1/2 cup panko breadcrumbs, 2 tbs finely grated Parmesan, 1 tbs melted butter and 1 tbs minced parsley. Mix until crumbs are evenly moistened. If you made the optional compound herb-butter, dot about 1/2 tsp of it on each portion before adding crumbs for extra richness.
- 8
Top and bake
Sprinkle the breadcrumb-Parmesan mixture evenly over each filled shell. Place the baking sheet in the preheated oven and bake 6–8 minutes until the crumbs are golden and the filling is hot. For a more pronounced brown crust, switch the oven to broil for the last 1 minute—watch closely to avoid burning.
- 9
Optional: Compound Herb-Butter
- 10
Make compound butter (optional, can be ahead)
In a small bowl, combine 4 tbs softened butter with 1 clove minced garlic, 1 tbs chopped tarragon, 1 tbs parsley, 1/2 tsp lemon zest and 1/8 tsp salt. Mix until smooth, place on plastic wrap, form into a small log, chill until firm. Slice into 6 coins to dot tops of portions before adding breadcrumbs.