Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Yuzu-Kosho Emulsion

An exquisite, Michelin-caliber dish featuring tender lobster tails gently poached in umami-rich miso butter, served over a bright yuzu-kosho emulsion and finished with a vibrant charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   Make the Charred Scallion Oil: Heat a dry cast-iron skillet over high heat. Char the scallions until blackened and blistered on all sides. Transfer to a high-powered blender with the grapeseed oil and blend on high for 2 minutes. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth. Set aside.

2. 02

   Prepare the Miso-Butter: In a small, deep saucepan over low heat, melt the unsalted butter. Whisk in the white miso paste and mirin until completely smooth and emulsified. Maintain a gentle poaching temperature of approximately 60°C (140°F).

3. 03

   Create the Yuzu-Kosho Emulsion: In a small bowl, combine the egg yolk, yuzu juice, and yuzu kosho. Whisking constantly, slowly drizzle in 50ml of the warm miso-butter from the saucepan to create a light, warm, stable emulsion. Keep warm and set aside.

4. 04

   Poach the Lobster: Submerge the cleaned lobster tails in the remaining miso-butter in the saucepan. Poach gently for 6 to 8 minutes, basting occasionally, until the lobster flesh is just opaque and incredibly tender.

5. 05

   Plate the Dish: Spoon a generous pool of the yuzu-kosho emulsion onto the center of two warmed shallow bowls. Carefully slice each lobster tail into thick medallions and arrange them on top of the emulsion. Drizzle the vibrant green charred scallion oil around the plate, garnish with microgreens and edible flowers, and finish with a delicate pinch of flaky sea salt.