Butter-Poached Lobster with Sunchoke...Butter-Poached Lobster with Sunchoke Silk and Yuzu-Koshu Emulsion

An exquisite harmony of rich, butter-poached lobster tails paired with a velvety sunchoke purée, brightened by a vibrant, citrus-spiced Japanese emulsion.

Ingredients

Cooking Instructions

1. 01

   To prepare the Sunchoke Silk: In a small saucepan, combine the sliced sunchokes, heavy cream, and enough water to just submerge them. Simmer over medium heat for 15 minutes until completely tender. Transfer to a high-speed blender, add 50g of the butter, and blend on high until glass-smooth. Season with fine salt and pass through a fine chinois. Keep warm.

2. 02

   To prepare the Beurre Monté: Bring 2 tablespoons of water to a simmer in a medium saucepan over medium-low heat. Reduce the heat to low and whisk in the remaining 200g of butter, one cube at a time, to create a stable, creamy emulsion. Maintain the temperature of the butter bath between 115°F and 120°F (46°C - 49°C).

3. 03

   To poach the lobster: Submerge the lobster tails fully into the warm beurre monté. Gently poach for 6 to 8 minutes, ensuring the temperature does not exceed 125°F (52°C), until the lobster flesh is just opaque and incredibly tender. Remove and drain slightly on a warm plate.

4. 04

   To make the Yuzu-Koshu Emulsion: In a tall, narrow beaker, combine the egg yolk, yuzu juice, green yuzu-koshu paste, and a pinch of salt. Using an immersion blender, blend on high while slowly drizzling in the grapeseed oil in a thin stream until a light, glossy emulsion forms.

5. 05

   To assemble: Spoon a generous swipe of the warm sunchoke silk across the center of each pre-heated plate. Slice each lobster tail into 3 thick medallions and arrange them elegantly over the purée. Dot the plate with artistic drops of the yuzu-koshu emulsion. Garnish with finger lime pearls, fresh micro-shiso, and a delicate sprinkle of Fleur de sel. Serve immediately.