Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Yuzu-Kosho Emulsion and Charred Leeks

Succulent, gently poached lobster tail served over melt-in-your-mouth charred leeks, finished with a bright, umami-rich yuzu-kosho butter emulsion and delicate sea herbs.

Ingredients

Cooking Instructions

1. 01

   Prep the lobster: Blanch the lobster tails in boiling water for 1 minute to release the meat from the shell. Shock in ice water, carefully remove the meat, and pat dry.

2. 02

   Prepare the leeks: Cut the leeks into 2-inch rounds. In a hot pan with a touch of butter, char the cut faces of the leek rounds until deeply caramelized. Add 50ml of water, cover, and steam on low heat for 8 minutes until tender.

3. 03

   Prepare the poaching butter: Gently melt 180g of the butter in a small saucepan over low heat, maintaining a precise temperature between 140°F (60°C) and 150°F (65°C).

4. 04

   Poach the lobster: Submerge the lobster meat entirely in the warm butter. Poach gently for 6-8 minutes, basting constantly, until the meat is just opaque and tender. Keep warm.

5. 05

   Make the emulsion: In a separate small saucepan, reduce the white wine and yuzu-kosho by half. Stir in the heavy cream and bring to a simmer. Whisk in the remaining cold butter (45g) cube by cube to create a smooth, glossy emulsion. Finish with Meyer lemon juice.

6. 06

   Assemble: Place three charred leek rounds in the center of each warmed plate. Slice the poached lobster tails into thick medallions and arrange them gracefully over the leeks.

7. 07

   Finish and Garnish: Spoon the warm yuzu-kosho emulsion around the plate. Garnish with blanched sea beans, a dusting of wild fennel pollen, and Maldon flaky sea salt.