Lobster Escargot-Style with Lemon Breadcrumbs
Butter-poached lobster baked escargot-style with garlic-herb butter and lemon panko—Connecticut-style lobster roll vibes, served hot with brioche for a shareable appetizer.
Keywords
- lobster escargot style
- lobster escargot recipe
- Connecticut-style lobster roll
- escargot butter
- lemon breadcrumb topping
- garlic herb butter
- brioche appetizer
- summer seafood appetizer
- baked lobster recipe
- butter baked lobster
- boardwalk flavors
- Chef Travis McGinty
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Cooking tools:
- Food processor
- Kitchen scale
- Nutcracker
- Ramekin
- Whisk
- Mixing bowl
- Oven
- Stove
- Pot
- Ice bath bowl
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- Unsalted butter: 14 g (softened)
- White wine: 2.5 ml
- Kosher salt: pinch
- Ground nutmeg: small pinch
- Garlic clove: 1 (peeled and minced)
- Shallots: 3 g (finely minced)
- Curly parsley: 1 g (chopped)
- Chives (optional): .5 g (finely chopped)
- Butter: 2 g (melted and slightly cooled)
- Grapeseed oil: 1 ml
- Fresh parsley: small pinch (finely chopped)
- Lemon zest and juice: 1/4
- Panko breadcrumbs: 6 g
- Black pepper: small pinch
- Aleppo pepper: small pinch
- Small lobster: 1 (570 g)
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