Cheesy Garlic Butter Lobster Bread Bowls
Golden sourdough bread bowls filled with tender lobster in a creamy garlic butter sauce, Parmesan, and melted mozzarella.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
4 small round sourdough bread bowls
1 lb cooked lobster meat, cut into bite-sized pieces
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp paprika
1/2 tsp black pepper
Salt, to taste
2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. Hollow out bread bowls and brush with olive oil.
3. Toast bread bowls for 8–10 minutes.
4. Melt butter in a skillet over medium-low heat.
5. Add garlic and cook for 30–60 seconds.
6. Stir in paprika and black pepper.
7. Add cream and warm gently for 2–3 minutes.
8. Mix in Parmesan until smooth.
9. Add lemon juice and season with salt.
10. Fold in cooked lobster and warm for 1–2 minutes.
11. Fill toasted bread bowls with lobster mixture.
12. Top with mozzarella.
13. Bake for 8–12 minutes until cheese melts and turns golden.
14. Garnish with fresh parsley and serve hot.
Notes
Use sturdy sourdough bread bowls.
Avoid overcooking the lobster.
Keep the cream sauce at a gentle simmer.
Prepare the filling ahead and refrigerate separately.
Reheat leftovers to 165°F (74°C).
Refrigerate leftovers promptly and consume within 3–4 days.
Serve with a fresh green salad, roasted vegetables, and lemon wedges.