Sichuan-Butter Poached Lobster with...Sichuan-Butter Poached Lobster with Fermented Chili Emulsion

Name: Sichuan-Butter Poached Lobster with Fermented Chili Emulsion
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2
Ingredients: 2 fresh cold-water lobster tails, shelled; 250g unsalted high-fat cultured butter; 1 tbsp red Sichuan peppercorns, lightly toasted; 1 whole star anise; 30g premium fermented red chili paste (Sambal or Gochujang); 100ml heavy cream; 1 Thai bird's eye chili, finely minced; 1 shallot, finely diced; 10ml fresh lime juice; Micro-cilantro for garnish; Maldon sea salt to taste

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Cuisine

Contemporary Fusion

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Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

⭐

Difficulty

Hard

A masterclass in balance: succulent lobster tails poached in a numbing Sichuan peppercorn butter, paired with a vibrant, sharp fermented chili foam.

Contemporary FusionHard

Ingredients

•2 fresh cold-water lobster tails, shelled

•250g unsalted high-fat cultured butter

•1 tbsp red Sichuan peppercorns, lightly toasted

•1 whole star anise

•30g premium fermented red chili paste (Sambal or Gochujang)

•100ml heavy cream

•1 Thai bird's eye chili, finely minced

•1 shallot, finely diced

•10ml fresh lime juice

•Micro-cilantro for garnish

•Maldon sea salt to taste

Cooking Instructions

01
In a small saucepan over low heat, melt the butter with Sichuan peppercorns and star anise. Allow to infuse at 60°C (140°F) for 15 minutes without browning.
02
In a separate pan, sauté shallots and minced Thai chili until translucent. Stir in the fermented chili paste and cook for 2 minutes to develop the aromatics.
03
Add heavy cream to the chili mixture, simmer for 5 minutes, then strain through a fine-mesh chinois. Season with lime juice and keep warm; use an immersion blender to create a light foam just before serving.
04
Strain the Sichuan butter into a clean pan. Gently submerge the lobster tails and poach at a constant 55°C (131°F) for 8-10 minutes until just opaque and tender.
05
Place a generous spoonful of the chili emulsion at the center of the plate. Top with the butter-poached lobster.
06
Finish with a sprinkle of Maldon salt and micro-cilantro. Serve immediately while the spice is vibrant and the lobster is succulent.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023