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