SHRIMP CARGOT RECIPES

Steps:

• Melt butter in saucepan over low heat and remove from heat.
• Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
• Add salt to taste.
• *If using as a sauce, use to coat and cook in broiler.
• If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.

Steps:

• 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.