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

A sophisticated dish featuring succulent lobster tails gently poached in a rich miso-infused butter, complemented by a silken, aromatic lemongrass reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the miso butter by melting the unsalted butter in a small saucepan over low heat; whisk in the white miso until completely emulsified.

2. 02

   Maintain the miso butter at 60°C (140°F) and submerge the lobster tails, poaching them for 12-14 minutes until just opaque and tender.

3. 03

   In a separate pan, combine lemongrass, ginger, sake, and mirin. Bring to a simmer and reduce the liquid by half.

4. 04

   Add the coconut milk to the reduction, simmer for 5 minutes, then strain through a fine-mesh chinois into a clean pot. Season to taste with a touch of salt if needed.

5. 05

   Flash-fry small discs of flattened and dehydrated jasmine rice in hot oil until they puff and become crisp. Dust immediately with togarashi spice.

6. 06

   To serve, pour a generous amount of the warm velouté into shallow bowls. Place the lobster tail in the center, garnish with daikon ribbons, and crown with the rice tuile.