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- 2 lobster arms and claws, cracked for easier cooking
- 4 tbsp unsalted butter
- 2 tbsp Mushroom Oliverde Oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme (optional)
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish
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- Prepare the Lobster: Crack the lobster arms and claws slightly to allow the butter and flavors to penetrate during poaching.
- Melt Butter & Infuse: In a skillet or sauté pan, melt the butter over low-medium heat. Stir in Mushroom Oliverde Oil, minced garlic, and thyme. Let it infuse for 1-2 minutes.
- Poach the Lobster: Add lobster arms and claws to the pan, submerging as much as possible in the butter. Spoon the butter over the lobster repeatedly and cook gently for 8-10 minutes until the meat is opaque, tender, and infused with mushroom flavor.
- Season & Serve: Season with salt and pepper to taste. Drizzle extra Mushroom Oliverde Oil over the lobster for added depth. Garnish with fresh parsley and serve with lemon wedges on the side.
