Butter-Poached Lobster with Calabrian...Butter-Poached Lobster with Calabrian Chili Bisque & Lemongrass Oil

Succulent Maine lobster tail gently poached in cultured butter, served atop a velvety, fiery Calabrian chili and saffron bisque, balanced with fragrant lemongrass and pickled Fresno chilis.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine the thinly sliced Fresno chili with rice vinegar and a pinch of salt to create a quick pickle; set aside.

2. 02

   Melt 20g of cultured butter in a saucepan over medium heat. Add minced shallot, garlic, bruised lemongrass, and kaffir lime leaves. Sweat for 3 minutes until deeply aromatic without browning.

3. 03

   Stir in the Calabrian chili paste and saffron threads. Toast for 1 minute to blooming temperature, then deglaze with the white wine, stirring to lift any fond.

4. 04

   Reduce white wine by half, then pour in the seafood stock. Bring to a low simmer and cook uncovered for 15 minutes to concentrate the spicy, aromatic flavors.

5. 05

   Strain the bisque through a fine-mesh chinois into a clean saucepan, pressing the solids gently to extract all flavor. Whisk in heavy cream and 30g cold butter until smooth and glossy. Keep warm on ultra-low heat.

6. 06

   In a small, narrow saucepan, melt the remaining 100g of butter and maintain a poaching temperature of 140°F (60°C). Submerge the lobster tails and poach gently for 6 to 8 minutes until opaque and tender.

7. 07

   Remove lobster tails from butter, drain briefly on paper towels, and carefully cut into medallion rounds using a warm, sharp knife.

8. 08

   To serve, pour a pool of hot Calabrian chili bisque into warm shallow dining bowls. Fan out lobster medallions in the center, dress with pickled Fresno chili rings, finish with micro cilantro, and sprinkle flaky Maldon sea salt over the lobster.