Gochujang-Butter Poached Lobster with...Gochujang-Butter Poached Lobster with Kimchi Soubise

Succulent lobster tail gently poached in a rich, spicy gochujang-infused butter, served over a silky, fermented kimchi soubise and drizzled with a vibrant gochugaru herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Gochugaru Oil: Heat the grapeseed oil in a small saucepan to 180°F (82°C). Pour the hot oil over the gochugaru flakes in a heatproof bowl. Let steep for 15 minutes, then strain through a coffee filter to yield a clear, vibrant red oil. Set aside.

2. 02

   Begin the Kimchi Soubise: Melt 30g of the butter in a saucepan over medium-low heat. Add the sliced onion, garlic, and ginger. Sweat slowly without browning for 10 minutes until completely translucent and sweet.

3. 03

   Build the Soubise: Add the chopped kimchi to the onion mixture and cook for 5 minutes to meld flavors. Pour in the heavy cream and simmer gently for 3 minutes. Transfer the mixture to a high-performance blender and process on high until silky smooth. Strain through a fine-mesh chinois, season with sea salt, and keep warm.

4. 04

   Emulsify Poaching Butter: In a small, narrow saucepan, melt the remaining 195g of butter over low heat. Whisk in the gochujang paste until fully emulsified and smooth. Bring the mixture to a stable poaching temperature of 130°F - 140°F (54°C - 60°C).

5. 05

   Poach the Lobster: Submerge the lobster tails entirely in the warm gochujang butter. Poach gently for 6 to 8 minutes, basting constantly, until the lobster meat is barely opaque and incredibly tender.

6. 06

   Assemble and Serve: Spoon a generous pool of the warm kimchi soubise onto the center of two warmed shallow bowls. Carefully slice the poached lobster tails and arrange them atop the soubise. Drizzle the vibrant gochugaru oil around the plate, and garnish with microgreens and a pinch of flaky sea salt.