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

Succulent lobster tails gently poached in a white miso-infused butter bath, served over a silky, aromatic lemongrass-ginger reduction with a bright yuzu finish.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, melt 200g of the butter. Whisk in the shiro miso until fully incorporated and the butter is opaque and pale.

2. 02

   Place the lobster meat into the miso-butter. Ensure the temperature remains at a constant 140°F (60°C). Poach for 8-10 minutes until the lobster is just tender and opaque.

3. 03

   While the lobster poaches, prepare the emulsion. In another saucepan, sauté the shallots, lemongrass, and ginger in a small knob of butter until translucent and fragrant.

4. 04

   Deglaze the pan with sake and reduce by half. Stir in the heavy cream and simmer for 2 minutes to concentrate the flavors.

5. 05

   Strain the liquid through a fine-mesh sieve (chinois) into a clean pan. Over very low heat, whisk in the remaining 50g of cold butter one cube at a time to create a glossy, stable emulsion. Stir in the yuzu juice.

6. 06

   Flash-fry the Thai basil leaves in grapeseed oil for 10 seconds until translucent and crispy. Drain on a paper towel.

7. 07

   To plate, spoon a generous pool of the lemongrass emulsion onto the center of two warmed plates. Carefully place the lobster tail on top. Garnish with the crispy Thai basil and a drizzle of the remaining miso-butter.