Miso-Butter Poached Lobster with...Miso-Butter Poached Lobster with Yuzu-Kosho Emulsion & Charred Bok Choy

Succulent lobster tails gently poached in an umami-rich white miso butter, served alongside a bright, spicy yuzu-kosho emulsion and smoky charred baby bok choy. A masterclass in balancing rich, citrusy, and savory flavor profiles.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, gently melt the unsalted butter. Whisk in the white miso paste until completely dissolved and emulsified. Maintain a poaching temperature of approximately 140°F (60°C).

2. 02

   Submerge the deshelled lobster tails completely into the miso butter. Poach gently for 10-12 minutes, spooning butter over any exposed parts, until the lobster flesh is opaque and tender. Remove from heat and keep warm in the butter.

3. 03

   For the emulsion: In a tall, narrow beaker, combine the egg yolk, yuzu juice, green yuzu-kosho, and mirin. Insert an immersion blender to the bottom, start blending, and slowly drizzle in the grapeseed oil in a thin stream until a thick, vibrant green-tinted emulsion forms. Season to taste.

4. 04

   Heat a heavy cast-iron skillet over high heat. Brush the cut faces of the baby bok choy with toasted sesame oil. Place them cut-side down in the screaming hot pan and sear for 2 minutes until deeply charred and caramelized, while remaining crisp in the center.

5. 05

   To plate: Spoon a generous pool of the yuzu-kosho emulsion onto the center of each plate. Place a charred bok choy half off-center.

6. 06

   Remove the lobster tails from the poaching butter and slice them crosswise into thick, elegant medallions. Fan the lobster medallions over the emulsion. Spoon a touch of the remaining miso butter over the meat, and garnish with delicate micro shiso leaves.