Saffron & Lemongrass Poached...Saffron & Lemongrass Poached Lobster with Forbidden Rice

An elegant, Michelin-inspired dish featuring butter-poached lobster infused with aromatic lemongrass, served over a bed of forbidden black rice and a vibrant ginger-carrot emulsion.

Ingredients

Cooking Instructions

1. 01

   Rinse the forbidden rice under cold water. Boil in salted water for 25-30 minutes until tender but with a slight bite. Drain and keep warm.

2. 02

   In a small saucepan over medium heat, combine carrot juice and grated ginger. Reduce the liquid by 60% until syrupy and concentrated.

3. 03

   Strain the carrot reduction through a chinois or fine-mesh sieve. Slowly whisk in 50g of cold butter cubes and mirin until a thick, glossy emulsion forms. Season with a pinch of sea salt and keep warm in a bain-marie.

4. 04

   In a heavy-bottomed pot, melt the remaining 200g of butter with lemongrass and saffron over very low heat. Use a thermometer to maintain a butter temperature of exactly 60°C (140°F).

5. 05

   Submerge the lobster tails in the infused butter and poach for 8-12 minutes, or until the internal temperature of the lobster reaches 58°C (136°F).

6. 06

   Carefully remove the lobster from the butter, drain on a paper towel for 5 seconds, and slice into thick, even medallions.

7. 07

   To plate: Using a ring mold, center the forbidden rice on a warm plate. Arrange the lobster medallions on top. Drizzle the ginger-carrot emulsion around the base and garnish with blanched edamame and shiso chiffonade.