Ingredients
FOR THE ESCARGOT BUTTER
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)
FOR THE LEMON BREADCRUMB TOPPING
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
Kosher salt: pinch
Black pepper: small pinch
Aleppo pepper: small pinch
FOR THE LOBSTER
Small lobster: 1 (570 g)
Bright, buttery, and shamelessly nostalgic—McGinty marries escargot technique with a Connecticut-style lobster roll for a rich, boardwalk-meets-brasserie bite.
How to make Lobster "Escargot-Style"
01.
Make the Escargot Butter
- Use a small food processor or a whisk to mix all ingredients until smooth and creamy.
- Use immediately, or wrap in plastic and chill in a log for future use.
02.
Make the Lemon Breadcrumb Topping
- When the melted butter has cooled slightly, stir all ingredients together until the panko is fully coated.
03.
Cook the Lobster
- Preheat the oven to 420°F. Bring a large pot of water to a boil.
- Add the lobster and cook for about 7 minutes.
- Transfer immediately to an ice bath for 5 minutes to stop the cooking.
04.
Pick and Chop
- Crack the shell and remove the claw and knuckle meat. (Reserve the tail for another use, if desired.)
- Roughly chop into bite-size pieces and place in an oven-safe ramekin or small dish.
05.
Assemble and Bake
- Top the lobster with 7 g Escargot Butter (about ½ tbsp) and 8 g Lemon Breadcrumb Topping (about 1 tbsp).
- Bake 5 minutes, until the butter is sizzling and the breadcrumbs are browned.
06.
Serve
- Serve hot, with toasted bread or crackers for dipping.
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