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This lobster escargot recipe combines the best parts of a classic escargot bourguignonne, but swaps delicious lobster tail for traditional snails. Garlic, herbs, melted butter, and a layer of melty cheese, all inspired by a famous dish at the Chicago Chop House. This is a show-stopping appetizer for company, date nights, or a special holiday meal!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This sophisticated appetizer looks and tastes like something you’d order at an upscale steakhouse, but it’s surprisingly easy to make in your own kitchen.
- This lobster escargot style dish is SO easy, all it takes is 20 minutes, and you can have this luxurious dish on the table faster than most takeout orders.
- That delicious, tender lobster, creamy melted cheese, and aromatic garlic butter make this ideal to serve at a fancier family occasion or a gathering. This goes amazingly with other easy, party favorites, like Asparagus Casserole, Mushroom Risotto, Herb Roasted Potato Salad, or Roasted Radishes with Garlic Browned Butter.
A Note from Cheryl
Little fun storyโฆ I got this recipe from the Chicago Chop House! We absolutely loved it, and they gave us the rundown of what was in it. I altered it a bit to be more inspired by my ultra-favorite escargots bourguignonne recipe from France. Itโs a taste combination of both. Enjoy!
What You Need to Know Before You Start
- โโDon’t skip the butterfly technique! Properly butterflying your lobster tails ensures even cooking and prevents the meat from curling up. Cut about 3/4 of the way through the shell, then gently pull the meat on top for that gorgeous presentation.
- Softened butter mixes much more easily with the herbs and garlic, creating a smooth, spreadable mixture that won’t tear the delicate lobster meat when you’re filling the ramekins, so itโs not recommended to use cold butter.
- Lobster becomes tough and rubbery when overcooked, so watch it carefully. The meat should be opaque and just barely firm to the touch when done.
- Definitely use individual portions. Whether you use an escargot dish or mini muffin tin, individual servings make this feel extra special and ensure even cooking.
Frequently Asked Questions
Lobster escargot is a luxurious twist on the classic French escargot appetizer. Instead of traditional snails, tender chunks of lobster tail are nestled in individual ramekins or escargot dishes with garlic herb butter and cheese, then baked until bubbly. It combines the upscale presentation of escargot with the sweet, delicate flavor of lobster that makes an amazing appie!
For sure! Just make sure to thaw them completely and pat dry before cutting. Frozen tails are often more affordable and work perfectly for this recipe.
A mini muffin tin works great as a substitute, or you can use small ramekins.
You can prep the garlic butter mixture up to 2 days in advance. However, for best results, assemble and bake the dish just before serving.
Youโll know your lobster is perfect when itโs an opaque white with no translucent areas, and it should feel firm but not tough when gently pressed.
More Delcious Appetizer Recipes
- Smoked Salmon Carpaccio (2 Ways)
- Smoked Queso
- Warm Truffle Baked Burrata with Crostini
- Perfect Shrimp Cocktail with Homemade Cocktail Sauce
- Stuffed Artichokes
- Shrimp Ceviche
- Hummus Without Tahini
- Antipasto Salad with Easy Italian Vinaigrette
- Perfect Deviled Eggs with Bacon
- Sous Vide Lobster Tails
- Blackened Shrimp Salad
- Whole30 Grazing Board (Paleo, Dairy Free, Gluten Free)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Lobster Escargot
Equipment
- Escargot baking dish (with individual cavities) or mini muffin tins
- large mixing bowl
- Sharp knife
- Kitchen shears
- Large rimmed baking sheet (to place escargot dish on)
Ingredients
- 2-3 raw lobster tails cut into 1-inch chunks
- ยฝ cup butter softened
- 2 tablespoons fresh parsley finely chopped
- 1 shallot minced well
- 4 garlic cloves minced well
- ยฝ teaspoon salt
- 1 cup shredded havarti cheese or gouda, or mozzarella
- crusty bread for serving
Instructions
- Preheat your oven to 400โ.
- Remove the lobster meat from the tails and cut into 1-inch pieces.
- Combine 1/2 cup softened butter, 2 tablespoons parsley, 1 minced shallot, 4 minced garlic cloves, and 1/2 teaspoon salt in a bowl and blend well.
- Place 1 piece of lobster tail in each cavity of an escargot baking dish.
- Fill each cavity with 1 teaspoon of the butter mixture.
- Place on a baking pan and bake for 12 minutes.
- Sprinkle each portion with shredded havarti cheese and broil for 2-3 minutes.
- Serve immediately with crusty bread.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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