LOBSTER****Lobstercargot

By

25/12/16 - VVG. Tried to replicate the one from Mr. Prime Rib and this came pretty close. I had a large lobster tail (12 oz.) from Tarini's which would have been enough for 6 cocktails and I only needed 4. We had leftover shrimp from shrimp cocktail the night before so I did one well with that. I liked the shrimp equally well while Dan would prefer all lobster so basically, if you're going to make this, go with the lobster.

View complete recipe

  • 2

Ingredients

  • required amount of lobster tail meat (about 4 ounces total for both of us)
  • 2 tbsp garlic-herb butter
  • Kraft Italiano Four-Cheese blend - about 30 grams each (I used regular but I'm sure the light would be good too)
  • garlic bread, lemon wedges and chopped fresh parsley to serve

Preparation

Step 1

*THE DAY BEFORE:*

*Poach* the thawed lobster tail in court bouillon (I had one already made for recipe for Serious Eats' shrimp cocktail):

*Add* the lobster tail to the simmering court bouillon in the pot and simmer for 5 minutes. Turn off the heat and let the lobster sit in the hot water for 10 minutes longer. (This wasn't quite long enough for my large lobster tail which I thought was totally thawed but which was still almost raw in the middle. It didn't matter because it got cooked again but keep that in mind for future reference.)

*Use* tongs to transfer the tail to a ziplock bag and plunge into an ice bath. When completely cool, remove the meat from the shell and continue with the recipe.

*TO SERVE:*

*Put* a full teaspoon of the garlic-herb butter into each of the wells of the escargot dishes. (I used 1/4 tablespoon in each well the first time and that wasn't quite enough)

*Cut* the lobster tail into pieces and divide on top of the butter. Cover the dish with the cheese.

*Preheat* your oven to 400 degrees.

*Place* the escargot dishes on a tray for ease of removal and bake for approximately 8 minutes. If necessary, switch oven to broil and cook an additional couple minutes until the cheese just starts to turn a golden color.

*Remove* from the oven and allow to cool 5-10 minutes.

*Sprinkle* with parsley and serve with lemon wedges and garlic bread.

2 Servings

Calories 245.6
Total Fat 17.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 80.8 mg
Sodium 520.5 mg
Potassium 199.6 mg
Total Carbohydrate 1.7 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 20.6 g

View complete recipe