Modu Recipes

Striker Chef's Lobster Tail Confit Salad

Lobster tails gently cooked in low-temperature oil to maximize their plumpness, served with a tangy and spicy lime dressing over a mango salad.

🙋 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.

Ingredients needed 🛒2 servings

  • 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 🍳

  1. To prevent the lobster tails from curling as they cook, insert a long skewer straight through the length of the tail to keep it straight.
  2. Blanch the lobster tails in boiling water for exactly 1 minute, just to lightly cook the surface. Immediately transfer to an ice bath to cool.
  3. Drain the lobster tails, cut them in half lengthwise, and carefully separate the meat from the shell without tearing the flesh.
  4. Place the lobster meat, chopped thyme, thinly sliced lime peel (green part only), and olive oil into a vacuum seal bag and seal, removing as much air as possible.
  5. Cook using a sous vide machine or low-temperature water bath at 60°C (140°F) for 20 minutes.
  6. After cooking, strain the oil into a separate container for later use. Remove the thyme sprigs from the bag and finely chop them.
  7. In a bowl, combine the chopped thyme, finely chopped red and green chili peppers, chopped scallions, lime zest, juice from half a lime, 1 tablespoon of honey, 2 tablespoons of soy sauce, and 5 tablespoons of the reserved confit oil. Mix well to create the dressing.
  8. Dice the apple mango into thick cubes. Tear the baby romaine lettuce into bite-sized pieces and arrange them generously on a large plate to form the base.
  9. Arrange the cut lobster confit pieces attractively over the salad and mango. Drizzle generously with the special dressing to finish.
  1. Skewer lobster tails, blanch for 1 minute, cool in ice water, then remove meat from shells.
  2. Vacuum seal lobster with thyme, lime peel, and olive oil, then cook at 60°C (140°F) for 20 minutes.
  3. Remove lobster, then mix the reserved oil with chili peppers, scallions, lime juice, soy sauce, honey, and chopped thyme to make the dressing.
  4. Arrange romaine lettuce and apple mango on a plate, top with lobster confit, and drizzle with the spicy-tangy dressing.

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.

Shop ingredients on Coupang(Ad)

Frozen lobster tailsThymeLimeOlive oilApple mangoBaby romaine lettuceRed chili pepperGreen chili pepperScallionsHoneySoy sauce
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