Butter Poached Lobster

When it comes to the holidays it is so much fun to elevate your recipes and really make them special, sometimes that means a lot of extra work!  Not the case with these Butter Poached Lobsters. They are so incredibly simple, yet full of decadent flavour – perfect for light supper of lazy lunch.


Kerrygold Butter, plus additional for dipping – 250 grams

Lobster Tails – 1 kg

Lemon Juice – 75 grams

Chopped Parsley – 50 grams

Maldon Salt & Ground Black Pepper


  1. Using a sharp pair of kitchen shears, cut down the full length of the underside of the lobster tail.
  2. Using your hands, pull the lobster meat away from the shell and fully remove it.
  3. Place on a plate and pat dry.
  4. Repeat with however many lobster tails you are cooking.
  5. Sprinkle lightly with salt and pepper.
  6. Add butter to a 12 inch cast iron skillet and bring to medium heat.
  7. Once butter is hot, carefully place lobster into the pan and allow to cook 1-3 minutes per side or until meat is no longer translucent.
  8. Once fully cooked, add the lemon juice and chopped parsley remove and place on a plate.
  9. Serve immediately with additional melted butter for dipping.

Crystallum Clay Shales Chardonnay 2018 – Grapes from Hemel-en-Aarde Ridge, maturation lasting eight months, 80% in foudre and 20% in 500-litre barrel. A top note of blossom before pear, white peach and citrus plus a hint of struck match. The palate shows pure fruit and a lovely line of acidity, the finish long and pithy. Extraordinarily delicate without sacrificing intricacy.

Crystallum Clay Shales Chardonnay 2018