We Cook! Mill’s Tavern Saffron Butter–Poached Lobster Tail with Jeweled Freekeh Rice

Saffron Butter–Poached Lobster Tail with Jeweled Freekeh Rice (Serves 4):

Luxurious saffron-poached lobster tails are paired with a vibrant jeweled freekeh rice studded with dried fruits, toasted pistachios, and warm spices for an elegant main dish!

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

INGREDIENTS:

Lobster Tails

• 4 lobster tails (6–7 oz each), uncooked, shell removed but tail meat kept whole
• 1 cup of unsalted butter (2 sticks)
• 2 Tbsp water
• 1 pinch saffron threads (≈ ¼ tsp)
• 1 garlic clove, lightly crushed
• 1 sprig thyme
• 1 strip lemon zest
• Kosher salt, to taste

Jeweled Freekeh Rice

• 1 ½ cups freekeh (green cracked wheat), rinsed
• 2 ½ cups chicken or vegetable stock, warm
• 2 Tbsp unsalted butter + 1 Tbsp olive oil
• ½ yellow onion, small dice
• 1 carrot, small dice
• ½ cup dried apricots, diced
• ¼ cup golden raisins, soaked in warm water 10 minutes
• ¼ cup pistachios, toasted and chopped
• 2 Tbsp fresh parsley, chopped
• 1 tsp cumin
• ½ tsp cinnamon
• Kosher salt and cracked black pepper

Garnish

• Micro herbs (basil, cilantro, or parsley)
• Maldon sea salt

INSTRUCTIONS:

For the Lobster Tails

• In a saucepan, combine water and butter over low heat to create an emulsion (beurre monté).
• Add saffron, garlic, thyme, and lemon zest. Hold at 160–180°F, ensuring the mixture does not boil.
• Submerge lobster tails in the saffron butter and poach gently for 8–10 minutes, until just opaque and tender.
• Remove lobster tails and keep warm.
• Strain poaching butter and hold warm for a finishing drizzle.

For the Jeweled Freekeh Rice

• In a heavy pan, melt butter with olive oil.
• Sweat onion and carrot until tender, then stir in cumin and cinnamon.
• Add freekeh and toast lightly before pouring in the warm stock.
• Season with salt and pepper, cover, and simmer for 20–25 minutes, until freekeh is tender and liquid absorbed.
• Fold in apricots, raisins, pistachios, and parsley.
• Adjust seasoning to taste.

To Serve

• Place a portion of jeweled freekeh rice slightly off-center on each warmed plate.
• Slice each lobster tail in half lengthwise and arrange over the rice.
• Spoon saffron butter around the plate.
• Garnish with micro herbs and a sprinkle of Maldon sea salt.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven-used in much of the cooking-glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves up a wide array of cocktails and beers and also offers the opportunity for casual dining.