Grilled Lobster Tail with Dill Cheese Sauce and Parisian Potatoes

Grilled Lobster Directions:

1. Cut a v-notch on the top of the lobster tail then insert your finger underneath the meat to lift the tail in the v.
2. Place garlic butter in the cavity between the spine and the tail meat and place garlic butter on top of the tail.
3. Bake in a 450 degree oven for approximately 10 minutes on a parchment lined baking sheet.

Parisian Potato Ingredients:

• 2 lbs potato peeled
• 2 tbsp garlic butter
• 1 tbsp parsley, chopped

Directions:

1. Using a melon baller, remove rounds from the raw potato.
2. Cook el dente, dry and sauté.
3. Fry in a medium size pan with melted the butter until the potatoes are golden brown.
4. Toss in the parsley and serve.

Garlic Butter Ingredients:

• 1 lb butter
• 6 cloves garlic, diced
• 1 lemon, juiced
• 12 chives, finely diced
• 6 sprigs parsley, chopped
• 1/2 tsp salt

Directions:

1. Add butter and garlic to a stand mixer and mix on high for 3-4 minutes until well combined. Add lemon juice, chives, parsley and salt. Mix to combine.
2. Refrigerate the garlic butter, it will last in the refrigerator for up to one month.

Dill Cheese Sauce Ingredients:

• 1 tbsp butter
• 2 green onions, sliced
• 1 med yellow onion, diced
• 1 tbsp flour
• 1 tbsp fresh dill, chopped
• ½ cup white wine
• ½ cup whipping cream 35%
• 2 ox mozzarella cheese, shredded

Directions:

1. In a medium sauté pan, melt butter and sauté the onions for few minutes.
2. Sprinkle the flour and let sweat.
3. Deglaze the pan with white wine and finish with cream, dill and cheese, keep at a simmer.
4. Top the lobster tails when ready to serve.