A masterclass in balance: succulent lobster tails poached in a numbing Sichuan peppercorn butter, paired with a vibrant, sharp fermented chili foam.
Ingredients
Cooking Instructions
- 01
In a small saucepan over low heat, melt the butter with Sichuan peppercorns and star anise. Allow to infuse at 60°C (140°F) for 15 minutes without browning.
- 02
In a separate pan, sauté shallots and minced Thai chili until translucent. Stir in the fermented chili paste and cook for 2 minutes to develop the aromatics.
- 03
Add heavy cream to the chili mixture, simmer for 5 minutes, then strain through a fine-mesh chinois. Season with lime juice and keep warm; use an immersion blender to create a light foam just before serving.
- 04
Strain the Sichuan butter into a clean pan. Gently submerge the lobster tails and poach at a constant 55°C (131°F) for 8-10 minutes until just opaque and tender.
- 05
Place a generous spoonful of the chili emulsion at the center of the plate. Top with the butter-poached lobster.
- 06
Finish with a sprinkle of Maldon salt and micro-cilantro. Serve immediately while the spice is vibrant and the lobster is succulent.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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