Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Lemongrass Consommé

Succulent lobster tails gently poached in a white miso and brown butter emulsion, served in a clarified lemongrass dashi with vibrant shiso oil and finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   To create the shiso oil, blanch shiso leaves in boiling water for 10 seconds, immediately shock in ice water, squeeze bone-dry, and blend with grapeseed oil until bright green. Strain through a coffee filter and set aside.

2. 02

   In a small saucepan, simmer the dashi stock with lemongrass, ginger, and mirin for 20 minutes. Strain through a chinois lined with muslin to create a crystal-clear lemongrass consommé. Keep warm.

3. 03

   For the poaching liquid, melt the butter over low heat. Gradually whisk in the miso paste and a tablespoon of water to create a stable, creamy emulsion. Maintain a temperature of exactly 55°C (131°F).

4. 04

   Gently submerge the lobster tails in the miso-butter emulsion. Poach for 8-10 minutes until the lobster is just opaque and tender. Do not allow the butter to boil.

5. 05

   Place the lobster tails in the center of two warmed shallow bowls. Carefully pour the lemongrass consommé around the lobster.

6. 06

   Drizzle droplets of the shiso oil into the consommé. Top the lobster with finger lime pearls and a tiny pinch of sea salt. Serve immediately.