Serving Information
Slow Poached Maine Lobster Tail Nipponese
This dish consists of a lobster tail poached in lemon butter sauce served atop a black and white sesame seed coated rice cake with an orange miso coleslaw garnish.
Slow poaching Maine lobster tails in a butter sauce is a unique approach to lobster cookery that results in a very tender, melt in your mouth, meat texture. This recipe, when properly executed, with colorful garnish to accompany the brilliant red lobster tail, looks like fireworks on the plate, tastes like a celebration in your mouth.
By using butter and lemon, traditional Maine lobster flavor enhancers, and miso, ginger, mirin, rice wine vinegar, tamari, and sesame seed, traditional and staple flavors of Japanese cooking, a fusion of cultural flavors is achieved. This fusion should keep us mindful of our Japanese friends during their difficult times and to demonstrate our similarities as a seacoast culture. This recipe can be adapted for a starter course, fish course in a multi-course dinner or as an entrée. The portion presented here calls for 4 ounce lobster tail as a starter course.
Please read recipes through completely before commencing. Some preparation a day or two prior to service is more efficient, especially if the chef wants to enjoy this meal with guests.
Rice Cake Recipe
Preparation time: 15 minutes
Equipment:
Heavy bottom sauce pot with cover
Stainless bowl
Small Pyrex bake dish or similar
Rubber spatula
Pie pan or similar
Ingredients:
4 cups cooked Sushi rice, according to package instructions, still hot
¼ cup Mirin
¼ cup rice wine vinegar
2 tablespoon honey
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Place hot rice in stainless bowl. Add all ingredients except seeds. Blend very well with rubber spatula. Place mixture in Pyrex dish, pack firmly, cover with plastic wrap and refrigerate until thoroughly chilled. Mixture should be about one inch deep and may not fill entire dish. Best if left overnight to chill.
Mix black and white sesame seeds together, spread over pie pan or other flat surface. Cut cooled rice mixture into 2 inch strips and remove dish. Cut into desired shape with sharp chef knife. Garnish sides of rice cakes by pressing onto seeds. Rice cakes can be made several days in advance. Refrigerate to store.
To serve, place on sheet pan, heat at 400 degrees for 10 minutes.
Orange Miso Coleslaw Dressing
Preparation time: 15 minutes
Equipment:
Hand held juicer
Small strainer
Small sauce pan
Fine grater
Electric blender
Funnel
Plastic squeeze bottle
Ingredients:
Zest of 1 orange
1 cup fresh squeezed orange, approximately 4 juicy oranges
1 teaspoon grated ginger
½ teaspoon grated garlic
½ teaspoon wasabi paste
¾ teaspoon tamari
2 teaspoon white miso
1 teaspoon honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon mirin
½ cup vegetable oil
pinch of salt
Zest one orange then juice all oranges, strain out pulp and place in sauce pan with ginger and garlic. Reduce to ¼ cup of orange syrup.
Put syrup and remaining ingredients except vegetable oil and salt in blender. On high speed slowly add oil to emulsify. Season dressing with just a pinch of salt if needed.
Funnel into squeeze bottle for service. Coleslaw dressing can be made several days in advance. Refrigerate to store.
Bring to room temperature before service. Shake well before using.
Coleslaw vegetable preparation
Preparation time: 15 minutes
Equipment:
Mandolin
Vegetable peeler
Bowl
Ingredients:
1 small zucchini
1 carrot
1 summer squash
1 cup shredded Savoy cabbage
1 cup shredded red cabbage
2 or 3 shitake mushrooms, caps only
Wash carrot, zucchini and squash. Peel carrot and fine julienne it using mandolin into 1.5 inch lengths. Use mandolin to julienne the outer portion of the zucchini and squash, the same size as the carrot, being conscious to maintain a uniform and colorful peel. Shred or finely slice cabbages. Finely slice mushroom caps. Toss vegetables and mushrooms in a stainless bowl to mix ingredients. Refrigerate covered until needed. Mix can be made a day in advance.
15 minutes before service toss vegetable mix with miso dressing to taste, about one-third cup. Check seasoning.
Lobster Tail Preparation
Preparation time: 15 minutes
Equipment:
Stock pot
Ingredients:
4, 1 ½ pound, hard shell lobsters
Steam whole lobster for two minutes then remove with tongs. Twist tail off body. Remove par cooked tail meat, whole. Clean tail of tamale remnants. Remove intestinal vein, optional.
Skewer tail to maintain shape before poaching.
Save claws and knuckles to make stew or lobster rolls.
Lemon Butter Sauce
Equipment:
Small sauce pan
Wisk
Ingredients:
½ cup Seasoned rice wine vinegar
¼ cup dry white wine
3 teaspoons minced shallot
¼ cup heavy cream
1 cup unsalted butter, cubed, cold
2 tablespoons fresh squeezed lemon juice
Pinch salt
Reduce vinegar and wine with shallots to a syrup consistency in sauce pan on medium heat about five minutes. Add heavy cream to reduction. Reduce cream for a minute until thickened. Whisk in cold butter one cube at a time until fully incorporated and just starting to simmer. Whisk in lemon juice and salt to taste. This is the slow poaching liquid. Keep liquid very warm, approximately 150 degrees. Place lobster tails in sauce and return to simmer. Cover and remove from heat, let stand about 10 minutes. Return to heat for a minute or two prior to service.
Plating
Place rice cake in center of plate.
Artfully place tail on rice cake.
Garnish with coleslaw.
Drizzle small amount of lemon butter sauce and coleslaw dressing on plate and lobster.
Serve immediately.
