Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Yuzu Forbidden Rice & Shiso Chimichurri

Succulent lobster tails gently poached in a white miso-infused brown butter, served over citrusy black rice and finished with a vibrant shiso leaf oil.

Ingredients

Cooking Instructions

1. 01

   Rinse the Forbidden Rice under cold water until clear. Combine with Dashi stock in a small pot; bring to a boil, then reduce to a simmer, covered, for 25-30 minutes. Once tender, fold in the yuzu juice and keep warm.

2. 02

   Prepare the Shiso Chimichurri: Finely chiffonade and then mince the shiso leaves. Combine in a small bowl with the grated ginger, grapeseed oil, and rice vinegar. Season with a pinch of sea salt and let infuse at room temperature.

3. 03

   In a small deep saucepan, melt the butter over medium heat until it begins to foam and smell nutty (beurre noisette). Lower the heat to its absolute minimum and whisk in the white miso and mirin until a smooth, stable emulsion forms.

4. 04

   Using kitchen shears, carefully remove the lobster meat from the shells. Clean and devein the tails, then pat them dry with a paper towel.

5. 05

   Monitor the miso butter temperature with a thermometer; it must stay between 140°F and 150°F (60-65°C). Submerge the lobster tails completely and poach for 6-8 minutes until the meat is just opaque and the internal temperature reaches 135°F (57°C).

6. 06

   To plate: Use a ring mold to center the Yuzu Forbidden Rice in a warmed shallow bowl. Slice the lobster tails into 1-inch medallions and fan them over the rice.

7. 07

   Drizzle two spoonfuls of the warm miso-butter poaching liquid over the lobster, followed by the Shiso Chimichurri around the base. Garnish with micro-greens or edible flowers.