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
- Using a sharp pair of kitchen shears, cut down the full length of the underside of the lobster tail.
- Using your hands, pull the lobster meat away from the shell and fully remove it.
- Place on a plate and pat dry.
- Repeat with however many lobster tails you are cooking.
- Sprinkle lightly with salt and pepper.
- Add butter to a 12 inch cast iron skillet and bring to medium heat.
- 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.
- Once fully cooked, add the lemon juice and chopped parsley remove and place on a plate.
- 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.