Striker Chef's Lobster Tail Confit Salad

• 2 frozen lobster tails
• Fresh thyme sprigs, to taste
• 1 lime
• Olive oil, enough to cover (about 2 cups)
• 1 apple mango
• Baby romaine lettuce, to taste
• 1 red chili pepper
• 1/2 green chili pepper
• A few scallions
• 1 tablespoon honey
• 2 tablespoons soy sauce

Recipe 🍳

Cooking tips 💡

• The essential step of blanching the lobster tails in boiling water for 1 minute is crucial for easily separating the meat from the shell.
• When zesting the lime peel, be careful to only grate the green outer layer. If the white pith is included, the dressing will have a bitter taste.
• The olive oil remaining in the vacuum seal bag after cooking the lobster is infused with its rich umami flavor and herb essence. Do not discard it; use it as the key base for the dressing.

Recommended for 🙋

• ⭐Those who want to serve a restaurant-quality, high-end appetizer for year-end parties or special family dinners.
• ⭐Those who want to enjoy lobster, a premium ingredient, with the most tender and moist texture possible.