Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Yuzu-Koshu Emulsion

Succulent Atlantic lobster gently poached in cultured butter, served with a vibrant citrus-chili emulsion and fire-charred leeks.

Ingredients

Cooking Instructions

1. 01

   Par-blanch lobster tails in boiling water for 2 minutes, then immediately shock in ice water. Carefully remove the meat from the shells, keeping the tails intact.

2. 02

   In a small, deep saucepan, melt 200g of butter over very low heat. Use a thermometer to ensure the butter stays between 55°C and 60°C (130°F-140°F).

3. 03

   Submerge the lobster tails in the warm butter and poach for 8 to 10 minutes until just opaque and tender.

4. 04

   For the emulsion: In a separate pan, sauté minced shallots in a small knob of butter until translucent. Add white wine and reduce by half.

5. 05

   Stir in the heavy cream and yuzu koshu. Slowly whisk in the remaining 50g of cold butter, one cube at a time, until the sauce is thick and emulsified. Strain through a chinois (fine-mesh sieve).

6. 06

   Char the outer layers of the leek directly over a gas flame until blackened. Peel away the burnt layers to reveal the steamed heart. Slice the heart into 1-inch rounds and sear quickly in a hot pan.

7. 07

   To plate: Place a spoonful of yuzu-koshu emulsion in the center of a warm plate. Arrange the poached lobster and charred leek rounds on top. Season with Maldon salt and garnish with micro shiso.