Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Ginger-Scallion Emulsion

Succulent lobster tails gently poached in a rich, velvety shiro-miso butter, served over charred tatsoi and finished with a vibrant, aromatic ginger-scallion herb oil.

Ingredients

Cooking Instructions

1. 01

   Carefully remove the lobster meat from the shells, pat dry with paper towels, and lightly score the inner curve of the tails to prevent them from curling during cooking.

2. 02

   To make the ginger-scallion emulsion, place the chopped scallion greens and grated ginger in a heatproof bowl. Heat the grapeseed oil in a small saucepan until shimmering (about 180°F/82°C), then carefully pour the hot oil over the scallions and ginger. Flash-blend with an immersion blender until vibrant green and smooth, strain through a fine-mesh sieve, and season with a pinch of sea salt.

3. 03

   For the poaching liquid, melt 200g of unsalted butter in a small, narrow saucepan over low heat. Whisk in the white miso paste and mirin until completely emulsified. Maintain a gentle poaching temperature between 140°F and 150°F (60°C to 65°C).

4. 04

   Submerge the lobster tails completely in the warm miso-butter. Poach gently for 6 to 8 minutes, basting occasionally, until the lobster meat is opaque, tender, and just cooked through.

5. 05

   While the lobster is poaching, heat a dry cast-iron skillet over high heat. Sear the halved tatsoi or baby bok choy cut-side down for 1-2 minutes until beautifully charred, then splash in 1 tablespoon of water and cover with a lid to steam for 30 seconds until tender-crisp.

6. 06

   To assemble, place the charred greens in the center of two shallow, warm bowls. Slice each lobster tail into thick medallions and arrange elegantly over the greens. Spoon a tablespoon of the warm miso-butter over the lobster, drizzle the vibrant green ginger-scallion emulsion around the plate, and garnish with toasted sesame seeds and microgreens.