Butter-Poached Lobster with Yukon Gold Gratin

A luxurious one-pan dish featuring succulent lobster tails poached in a rich, herb-infused garlic butter, served alongside tender thinly sliced potatoes for a sophisticated meal.

Prep: 20 min · Cook: 45 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 pieces Lobster tail
• 3 medium yukon gold potatoes peeled and
• 0.5 cup Butter
• 3 cloves Garlic
• 1 piece Lemon
• 2 tbsp Fresh parsley
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Cooking instructions

1. Peel the Yukon gold potatoes and slice them into 1/8-inch thick rounds. In a large skillet over medium heat, melt 2 tablespoons of butter and arrange the potato slices in a single layer. Season with salt and black pepper, cover, and cook until tender, about 15 minutes. (about 15 min)
2. Use kitchen shears to cut down the center of the lobster tail shells to expose the meat. Mince the garlic and chop the parsley.
3. Push the potatoes to the side of the skillet. Add the remaining butter to the empty side and stir in the minced garlic. Place the lobster tails into the butter and poach on low heat, basting frequently, until the meat is opaque and reaches an internal temperature of 145°F, about 8-10 minutes. (about 10 min)
4. Squeeze the juice of half the lemon over the lobster and sprinkle with the chopped parsley before serving immediately from the skillet.