Lobster Escargot
40aprons.com/lobster-escargot/This lobster escargot recipe combines the best parts of a classic escargot bourguignonne, swapping lobster tail for snails. Garlic, herbs, melted butter, and a layer of melty cheese make this a show-stopping appetizer!
Recipe Makes (Approximate): appetizer servings
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)
- ½ cup butter (softened)
- 2 tablespoons fresh parsley (finely chopped)
- 1 shallot (minced well)
- 4 garlic cloves (minced well)
- ½ teaspoon salt
- 1 cup shredded havarti cheese (or gouda, or mozzarella)
- crusty bread (for serving)
Instructions
- Preheat your oven to 400℉.
- 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.
Recipe Notes
Make it Dairy-Free: Use vegan butter and nutritional yeast instead of regular butter and cheese.
Storage: Refrigerate leftovers for up to 2 days. Reheat gently at 350°F for 5-7 minutes.
Make-ahead tip: Prepare garlic butter mixture up to 2 days in advance and refrigerate.
Cheese Substitutions: Gouda, mozzarella, or gruyere all work well (and taste great) in place of havarti.
Nutrition Information (Approximate)
Calories: 373calProtein: 1gFat: 23gSaturated Fat: 15gTrans Fat: 1gCholesterol: 61mgSodium: 476mgPotassium: 51mgTotal Carbs: 2gFiber: 0.3gSugar: 1gNet Carbs: 2gVitamin A: 878IUVitamin C: 4mgCalcium: 17mgIron: 0.3mg
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