60°C Coconut Oil Confit Lobster with Pecan Foam Is Truly Something Else

Steps

1. 1

   Melt the coconut oil and heat to 60°C

2. 2

   Clean the thawed lobster tails and pat them completely dry with a kitchen towel

3. 3

   Place saffron and lobster into the 60°C coconut oil and cook for 30 minutes, maintaining the temperature throughout

4. 4

   Lift the cooked lobster out and drain off the excess oil, then cut into bite-sized pieces

5. 5

   In a pot, melt butter and sauté green onion and garlic until fragrant, then add the pecans (excluding dried fruit) and sauté together

6. 6

   Add heavy cream and milk, bring to a boil, then season with salt, garlic powder, and shrimp seasoning

7. 7

   Blend thoroughly with a hand blender and pass through a fine sieve to make the pecan foam

8. 8

   Plate the lobster with dried fruit, pecan foam, and fennel leaves to complete the dish