Main ingredients 🥩
lobstermangoonionbell pepperjalapeñolimecilantrocarrotgarlicolive oilthymesalt
Striker Chef's Lobster Confit with Mango Salsa
A high-end dish featuring gently low-temperature cooked lobster infused with smoky flavor and a refreshing mango salsa.
🙋 Recommended for
- ⭐ Those wanting to enjoy a luxurious high-end seafood dish on special occasions or at a campsite.
- ⭐ Those looking for the perfect pairing with fine wine or sparkling wine for an exceptional culinary experience.
Ingredients needed 🛒4 servings
- 1 large lobster
- 1 mango
- 1/2 onion
- 1/4 red bell pepper
- 1 jalapeño
- 1 lime
- cilantro to taste
- 1/2 carrot
- 5 cloves garlic
- generous amount of olive oil
- thyme to taste
- salt to taste
Recipe 🍳
- Blanch the lobster in boiling water briefly, then cleanly separate the meat from the shell.
- Finely dice the mango, onion, bell pepper, and jalapeño. Mix with lime zest, lime juice, chopped cilantro, and a pinch of salt to make the mango salsa.
- Heat oil in a pan, add carrot, garlic, onion, and the reserved lobster shells. Sauté, then add enough oil to make a confit oil rich with bisque flavor.
- Strain the oil to remove vegetables and shells. Reduce heat to low, add the lobster meat cut into bite-sized pieces, and cook gently at low temperature for 20–30 minutes to infuse flavor.
- Remove the tender lobster, place on a plate, and top with the prepared mango salsa and thyme leaves to finish plating.
- Briefly blanch the lobster and separate meat from shells.
- Make salsa by mixing diced vegetables and mango with lime juice and cilantro.
- Sauté lobster shells and vegetables in oil to create aromatic confit oil.
- Strain oil, add lobster meat, and cook slowly over low heat.
- Plate the lobster and serve with fresh mango salsa.
Cooking tips 💡
- Don't discard the lobster shells; sauté them with vegetables in oil to fully extract the deep seafood flavor.
- Pat the jalapeño dry with a paper towel before dicing to prevent the salsa from becoming watery.
- The leftover lobster confit oil can be used as a seafood pasta sauce, such as for aglio e olio.
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