Inferno Butter Poached Lobster...Inferno Butter Poached Lobster with Szechuan-Chili Emulsion

Succulent Maine lobster tails gently poached in bird's eye chili-infused butter, served over a silky fermented black bean and Szechuan peppercorn reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, melt the butter with the split bird's eye chilies. Maintain a temperature of 140°F (60°C) for 15 minutes to infuse the heat without browning the solids.

2. 02

   In a separate sauté pan, sweat the shallots in a tablespoon of the chili butter until translucent. Add the fermented black beans and crushed Szechuan peppercorns, stirring for 2 minutes.

3. 03

   Deglaze the pan with the dry sherry, reducing by half. Stir in the heavy cream and simmer until the sauce coats the back of a spoon. Strain through a chinois and keep warm.

4. 04

   Submerge the lobster tails completely in the chili-infused butter. Poach gently for 6-8 minutes until the internal temperature reaches 135°F (57°C).

5. 05

   Remove the lobster and pat slightly with a paper towel. Place a generous spoonful of the black bean emulsion in the center of a warmed plate.

6. 06

   Slice the lobster tail into medallions and arrange over the sauce. Garnish with micro-cilantro and a final drizzle of the spicy poaching butter.