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    Posted In: Appetizers, Keto, Low Carb Recipes
    August 19, 2022 — by Julie — Leave a Comment

    Home » Delish » Appetizers » Lobster Cargot

    Lobster Cargot

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    This lobster cargot consists of tender lobster chunks, butter, garlic, parsley, and cheese. Serve this delicious appetizer with baguette or alongside ribeye steak.

    lobster cargot on a wooden board with bread and parsley on the side.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

    A few months ago my family and I visited beautiful Anna Maria Island and fell in love with lobster cargot! Some restaurants served it with Havarti cheese on top while other restaurants served it without! I prefer it with cheese on top, it adds amazing flavor. I just know you guys are going to love this recipe as much as we did.

    Ingredient Notes

    • Lobster – I recommend using cold water lobster tails just make sure they’re fully thawed.
    • Butter – Salted butter works best for this recipe.
    • Garlic – Fresh garlic is a must! It makes such a difference.
    • Cheese – I highly recommend using creamy Havarti cheese, but if you’re not a fan of Havarti, use gouda instead.
    • Parsley – Fresh works best but you may use dried parsley instead.
    labeled ingredients.

    Top Tips

    • I know lobster can be pricey so feel free to use bay scallops or raw shrimp instead.
    • Don’t overcook the lobster otherwise, it will become tough and rubbery.
    • I highly recommend using salted butter for this recipe but if you only have unsalted butter on hand, make sure to add salt to the butter.
    • The lobster meat must be raw and fully thawed. If you use cooked lobster meat it can overcook in the oven.
    • Allow the lobster meat to sit at room temperature for at least 20 minutes before cooking so it cooks evenly. Cold lobster will cook unevenly.
    • Serve with fresh lemon if desired.
    raw lobster chunks with melted butter, garlic, and parsley in an escargot baking dish.

    How Can You Tell If The Lobster Is Cooked?

    If the lobster meat is white, it’s fully cooked through. If the meat is translucent, it still needs more time to cook.

    Can I Still Make This Without An Escargot Baking Dish?

    You definitely don’t need an escargot baking dish to make these. Feel free to use a mini muffin baking pan instead.

    lobster cargot in a baking dish with bread and parsley on the side.

    Storage

    Here’s the deal, lobster overcooks very quickly therefore if you have any leftovers I don’t recommend reheating them. I highly recommend enjoying this lobster cargot straight out of the oven. However, if you have a lot of leftovers, allow them to cool completely and place them in an air-tight container and refrigerate for up to 1-2 days. You can make chilled lobster rolls with the leftovers.

    More Recipes You Might Enjoy

    • Fried Lobster Tails
    • Lobster Fettuccine Alfredo
    • Air Fryer Lobster Tails
    • Lobster Scampi

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    lobster cargot on a wooden board with bread and parsley on the side.

    Lobster Cargot

    Print Recipe Pin Recipe
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 4 minutes
    Servings: 6
    Calories: 187kcal
    Author: Julie Maestre
    This lobster cargot consists of tender lobster chunks, butter, garlic, parsley, and cheese.

    Equipment

    • Escargot baking dish

    Ingredients

    • 2-3 raw lobster tails cut into 1-inch chunks
    • 4 tablespoons butter melted
    • 4 garlic cloves finely minced
    • ½ tablespoon fresh parsley finely minced
    • ¾ cup creamy havarti cheese shredded

    Instructions

    • Preheat your oven to 400 degrees F.
    • The second thing you want to do is remove the lobster meat from the tails. Cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using shears. Spread the shell open and pull out the meat in one piece. Slice the lobster meat into 1-inch pieces. Each lobster tail should give you about 6-8 pieces.
    • Melt the butter and add about 2 teaspoons of butter to each slot in the escargot baking dish. Add about ½ teaspoon of garlic and parsley to each slot. Place a piece of lobster meat in each slot and give it a mix so the garlic butter fully coats the lobster meat.
    • Top each slot with shredded havarti cheese and bake for 2 minutes and broil for 2 minutes. The lobster cooked for a total of 4 minutes. You can do 2-3 minutes if your lobster chunks are really small.
    • Serve immediately and enjoy!

    Notes

    • I know lobster can be pricey so feel free to use bay scallops or raw shrimp instead.
    • Don’t overcook the lobster otherwise, it will become tough and rubbery.
    • I highly recommend using salted butter for this recipe but if you only have unsalted butter on hand, make sure to add salt to the butter.
    • The lobster meat must be raw and fully thawed. If you use cooked lobster meat it can overcook in the oven.
    • Allow the lobster meat to sit at room temperature for at least 20 minutes before cooking so it cooks evenly. Cold lobster will cook unevenly.
    • Serve with fresh lemon if desired.

    Nutrition

    Calories: 187kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 373mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 0.2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Keto, Low Carb Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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