Recipe courtesy of Chicago Cut


  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 1 serving
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2 pounds clarified butter

One 6-ounce Maine lobster tail, shelled

1 pound (4 sticks) unsalted butter, softened

1 tablespoon chopped fresh chives

1 tablespoon chopped garlic

1 tablespoon chopped fresh parsley, plus more for serving

1 tablespoon pastis, such as Pernod

1 tablespoon chopped fresh tarragon

2 slices Havarti cheese 

1 cup shredded cheese blend, preferably Swiss, mozzarella and Parmesan 

1 cup shredded cheese blend, preferably Swiss, mozzarella and Parmesan

6 crostinis

White truffle oil, for drizzling

Freshly grated Grana Padano cheese, for serving


Special equipment:
a cast-iron escargot pan
  1. Bring the clarified butter to a simmer in a medium saucepan. Add the lobster tail, cook until halfway done, 3 to 5 minutes, and remove to let cool.
  2. Combine the unsalted butter, chives, garlic, parsley, pastis and tarragon in a medium bowl. Mix until all ingredients are well incorporated and set aside.
  3. Preheat the oven to 500 degrees F.
  4. Slice the cooled lobster tail into six 1-ounce pieces and place them in a cast-iron escargot pan. Spread a generous amount of the herb butter over the top of the pan until it is completely covered and smooth. (Reserve the remaining butter for another use.) Top the butter with the Havarti and shredded cheese.
  5. Place the pan in the oven and cook until the cheese is golden brown and bubbling, about 12 minutes.
  6. Top the crostinis with the truffle oil and Grana Padano. Garnish the finished lobstercargot with the cheese crostinis and chopped parsley.

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