Lobster Tomato Confit – Cook in Oil and Turn Into Tomato Sauce for Michelin-Level Dining at Home

Steps

1. 1

   Thaw the frozen lobster tails, cut in half, and clean.

2. 2

   Crush the blue crab broth coins and whole peppercorns.

3. 3

   Split the vanilla bean in half.

4. 4

   In an oven-safe dish, add cherry tomatoes, vanilla bean, peeled garlic, bay leaves, broth coins, peppercorns, and olive oil.

5. 5

   Bake in a 160°C oven for 40 minutes.

6. 6

   Add the lobster and lower the oven to 120°C. Cook for another 20 minutes.

7. 7

   Transfer the confited tomatoes and garlic to a blender and blend, gradually adding confit oil.

8. 8

   Add basil and blend until smooth. Season with salt.

9. 9

   Plate with lobster, sauce, and chervil to complete.