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

A refined Pan-Asian masterpiece featuring tender lobster tails poached in a rich miso-infused butter, served over earthy forbidden rice with a delicate lemongrass foam.

Ingredients

Cooking Instructions

1. 01

   Cook the forbidden black rice in 2 cups of lightly salted water until tender yet al dente, approximately 30 minutes. Drain any excess liquid and keep warm.

2. 02

   In a small saucepan over medium heat, combine coconut milk, lemongrass, and ginger. Bring to a gentle simmer for 15 minutes to infuse flavors, then strain through a fine-mesh sieve and reserve the liquid.

3. 03

   In a separate shallow pan, melt the butter over low heat. Whisk in the white miso and mirin until completely emulsified. Maintain a temperature of approximately 140°F (60°C).

4. 04

   Submerge the lobster tails into the miso butter. Poach gently for 8-10 minutes, basting frequently, until the meat is pearly white and firm.

5. 05

   Steam the baby bok choy for 3 minutes until tender-crisp and vibrant green.

6. 06

   Using an immersion blender, froth the infused coconut milk until a stable, airy foam forms on the surface.

7. 07

   To plate: Place a ring mold of black rice in the center of the plate. Position the poached lobster tail on top. Arrange bok choy around the base.

8. 08

   Finish by spooning the lemongrass coconut foam over the lobster and garnishing with micro-cilantro.