Butter-Poached Lobster Tail with...Butter-Poached Lobster Tail with Yuzu-Noisette and Silken Leek Purée

A refined coastal dish featuring succulent Atlantic lobster gently poached at 54°C, served over a velvet-textured leek reduction and finished with a bright, toasted citrus emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Par-boil the tails in shells for 2 minutes, then shock in an ice bath. Carefully extract the meat to maintain the integrity of the tail shape.

2. 02

   Create the silken leek purée: In a small sauté pan, sweat the leeks with 20g of butter and a pinch of salt over very low heat until completely softened but not browned. Add cream, simmer for 4 minutes, then blend at high speed until perfectly smooth. Pass through a fine chinois.

3. 03

   Prepare the Yuzu-Noisette: In a light-colored pan, melt 80g of butter over medium heat. Cook until the milk solids turn a deep amber brown and smell nutty. Immediately remove from heat, whisk in the yuzu juice to emulsify, and keep warm.

4. 04

   Butter Poaching: In a small deep saucepan, melt the remaining 150g of butter. Using a probe thermometer, bring the butter to exactly 54°C (130°F). Submerge the lobster tails and poach for 8-10 minutes until the internal temperature reaches 52°C.

5. 05

   Plating: Place a generous spoonful of leek purée in the center of a warmed shallow bowl. Use a palette knife to create a smooth circular base.

6. 06

   Final Assembly: Slice the lobster tail into 1-inch medallions and arrange atop the purée. Spoon the frothy Yuzu-Noisette around the edges. Garnish with crumbled nori 'soil', a dusting of fennel pollen, and fresh shiso leaves.