Modu Recipes

Striker Chef's Coconut Saffron Lobster Confit

A premium fine dining dish featuring lobster gently confit in coconut oil and saffron, served with a savory scallion milk foam sauce.

🙋 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.

Ingredients needed 🛒1 servings

  • 2 lobsters
  • Coconut oil, enough to submerge the lobsters
  • Saffron, a pinch
  • 1 scallion
  • 2 cloves of garlic
  • Butter, enough (1:1 ratio with scallion)
  • Shrimp seasoning mix, a bit
  • 1 cup milk
  • 3-4 tablespoons heavy cream
  • Hawaiian salt, a bit
  • Garlic powder, a bit
  • 1/4 apple
  • Pecans, a few
  • Cherries, a few
  • Herbs for garnish, a few

Recipe 🍳

  1. Cut the thawed lobsters in half, cleanly remove the innards, and thoroughly pat the surface dry with a paper towel.
  2. Fill a pot with coconut oil and melt it, then generously add saffron for its luxurious aroma and yellow hue, and mix.
  3. Place the prepared lobsters into the saffron-infused coconut oil maintained at about 60°C (140°F) and slowly confit (low-temperature oil cook) for 30-40 minutes. Then remove and let the oil drain.
  4. In another pan, add minced scallion and garlic with butter in a 1:1 ratio, and sauté over medium-low heat until the fragrance gently rises.
  5. Add shrimp seasoning to the sautéed vegetables, pour in milk and heavy cream in a 5:1 ratio, and bring to a brief boil.
  6. Blend the boiled sauce smoothly with an immersion blender, then season with Hawaiian salt and garlic powder to achieve a balanced taste.
  7. Strain the sauce through a fine sieve to keep only the clean liquid. While still warm, tilt the blender blade at an angle to incorporate air, creating a fine milk foam with a cappuccino-like texture.
  8. Remove the shells from the drained lobsters, take out only the meat, and place on a plate. Garnish with sliced apple, pecans, cherries, and herbs, then generously top with the fluffy milk foam sauce to finish.
  1. Cut the lobsters in half and completely remove the innards and surface moisture.
  2. Place the lobsters in coconut oil mixed with saffron and confit at 60°C (140°F) for 30-40 minutes.
  3. Sauté scallion and garlic in butter, add milk, heavy cream, and seasoning, bring to a boil, then blend.
  4. Strain the sauce and use a blender at an angle to create a fluffy milk foam.
  5. Place the lobster meat on a plate and finish with fruit garnish and the soft milk foam sauce.

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.

Shop ingredients on Coupang(Ad)

LobsterCoconut oilSaffronScallionWhole garlicButterShrimp seasoningMilkHeavy creamHawaiian saltGarlic powderApplePecansCherryHerbs
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