Confitted lobster

A lobster, nicely prepared mi-cuit, that can subsequently be used in other recipes.

Confitted lobster

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vanilla salt



grape seed oil

Preparation method

  • Plunge a chef's knife into the lobster head to quickly kill it.
  • Boil the lobster ± for approximately 30 seconds in salted water and remove the meat from the tail and claws.
  • Seal the lobster meat in a vacuum bag with grape seed oil and vanilla salt.
  • Cook sous-vide at 52˚C (in a steamer or hot water bath) for 45 minutes.

Serving suggestions

  • As an amuse-bouche or a starter with a grapefruit moussaise.
  • As part of a composition with asparagus, avocado or pumpkin components.  

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