Special equipment: a cast-iron escargot pan
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.
Combine the unsalted butter, chives, garlic, parsley, pastis and tarragon in a medium bowl. Mix until all ingredients are well incorporated and set aside.
Preheat the oven to 500 degrees F.
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.
Place the pan in the oven and cook until the cheese is golden brown and bubbling, about 12 minutes.
Top the crostinis with the truffle oil and Grana Padano. Garnish the finished lobstercargot with the cheese crostinis and chopped parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chicago Cut, Chicago, IL