Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Lemongrass Velouté

Succulent lobster tails gently poached in a miso-infused butter emulsion, paired with a bright lemongrass-sake reduction and crispy sushi rice tuille.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan, melt the butter over very low heat. Whisk in the miso paste and ginger until the mixture is smooth and emulsified.

2. 02

   Add one bruised lemongrass stalk to the butter and maintain a temperature of approximately 60°C (140°F) for 15 minutes to infuse flavors.

3. 03

   Gently place the lobster tails into the miso-butter. Poach for 12 minutes, or until the internal temperature of the lobster reaches 54°C (130°F).

4. 04

   For the velouté, combine the coconut milk, sake, and the second lemongrass stalk in a small pot. Simmer until reduced by half, then strain through a chinois.

5. 05

   To create the rice tuille, flatten the cooked rice between two sheets of silicone or parchment paper. Bake at 175°C (350°F) until crisp and translucent, about 12 minutes.

6. 06

   Spoon the lemongrass velouté into the base of two warmed bowls. Arrange the sliced lobster on top, garnish with shiso, and finish with a piece of the rice tuille.