Lobster Congee

Preparation

For the Poached Lobster:

Bring court bouillon to a simmer. Season heavily with kosher salt — it should taste like the ocean.
While the court bouillon is coming to a simmer, break down the lobsters into claws and tails. Skewer the tails with a pick to prevent curling during cooking. Reserve the bodies for roasting for fumet/stock.
Once the court bouillon reaches a simmer, poach the lobster claws and tails. Cook time is dependent on lobster size; claws will take slightly longer than the tails.
Once cooked, immediately shock the claws and tails in an ice bath.
Once cool, remove the claw and tail meat from the shell. Reserve the shells for roasting for fumet/stock. Store the meat until needed.

For the Lobster Stock:

Sweat onion, fennel, carrot, and ginger in a rondeau until almost confit-like.
Deglaze the rondeau with white wine and reduce by 80%. Add the roasted lobster bodies and cover with cold water. Add the lobster base, dried shiitakes, and herb sachet. Cover with a vented cartouche and bring to a low simmer. Do not allow the pot to boil. Simmer for 45 minutes to 1 hour.
Carefully remove and drain the lobster bodies. Strain the fumet through a cheesecloth-lined chinois. Season, cool, and store.

For the Congee:

Simmer the lobster stock with the aromatics (ginger, onion, scallion) for 45 minutes to 1 hour. Strain and reserve the stock.
Rinse the rice in a colander or chinois until the water runs clear.
In a medium pot, add the rice to the strained lobster stock along with the bouillon, fish sauce, salt, sugar, and MSG.
Bring to a boil and immediately lower to a simmer. Simmer for about 45 minutes. The rice should reach a loose, porridge-like consistency — it will continue to absorb liquid and tighten as it cools.
Taste and season with additional salt or tamari if needed.
Cool, cover, and store in the walk-in.

For the Miso Butter:

For the Plating:

Reheat the congee over medium heat. If the congee is too thick, thin out with water or lobster stock to desired consistency.
Melt and warm the miso butter over medium-low heat. Add the lobster meat, stir to fully coat, and warm through in the miso butter.
Plate the congee in a bowl. Top with your choice of garnish: onion, black pepper, chili crunch, sesame oil, fried shallots, etc.
Place the butter-coated lobster on top of the congee and garnish with scallions.

For the Poached Lobster:

For the Lobster Stock:

For the Congee:

For the Miso Butter:

For Plating: