Striker Chef's Coconut Saffron Lobster Confit

Cooking tips 💡

• When confit cooking, if moisture gets into the oil, the lobster meat may not cook properly and could spatter. Therefore, make sure to thoroughly remove moisture and cook with 100% oil only.
• To maintain the fine, dense foam of the milk foam sauce for a long time, the sauce should be gently warm, not too hot, and the blender should be tilted to constantly incorporate air, creating a firm foam.

Recommended for 🙋

• ⭐For those who want to recreate the splendid and exotic plating of a fine dining restaurant at a special anniversary or home party.
• ⭐For those who want to move beyond the typical firm and chewy grilled lobster and experience the ultimate softness that melts away in your mouth, unique to low-temperature cooking.