Lobster Confit - Just 20 Minutes at Low Temperature Makes It Far Better Than What You Buy Outside

Steps

1. 1

   Thaw the frozen lobster, blanch in boiling water for 1 minute, then immediately transfer to ice water.

2. 2

   Cut the lobster in half and prepare it.

3. 3

   Place the lobster, olive oil, thyme, dried kelp, and lime peel into a zip-lock bag and confit at 60°C for 20 minutes.

4. 4

   Set aside the confit oil and kelp separately for making the dressing.

5. 5

   In a mixing bowl, prepare lime juice, lime zest, and minced kelp, then add confit oil, honey, seasoned soy sauce, red chili, and Cheongyang chili, and season with salt and pepper.

6. 6

   Lay romaine on a plate, then stack mango mixed with green onion and confit lobster in layers for a generous presentation.

7. 7

   Drizzle with dressing and sprinkle minced green onion to finish.