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

Succulent Atlantic lobster tails gently poached in a white miso-infused clarified butter, served with a zesty yuzu-koshu emulsion and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the poaching liquid by gently whisking the white miso into the clarified butter in a small saucepan over low heat. Maintain a temperature of exactly 60°C (140°F).

2. 02

   Blanch the lobster tails in boiling water for 60 seconds. Immediately shock in ice water, then carefully remove the shells while keeping the tail meat intact.

3. 03

   In a small bowl, toss the shimeji mushrooms with rice vinegar and a pinch of salt. Let macerate for 15 minutes to create a quick pickle.

4. 04

   For the emulsion: In a high-speed blender or using a whisk, combine the egg yolk, yuzu juice, and yuzu koshu. While blending/whisking, slowly drizzle in the grapeseed oil until a thick, stable emulsion forms.

5. 05

   Submerge the lobster tails completely in the miso butter. Poach for 8-10 minutes, ensuring the butter temperature does not exceed 55°C (131°F) for a tender, buttery texture.

6. 06

   To plate: Spoon a generous circle of the yuzu-koshu emulsion onto the center of a chilled plate. Place the poached lobster tail atop the emulsion. Garnish with the pickled shimeji and micro-shiso. Finish with a small drizzle of the remaining miso butter.