Lobster Tail with Tomato Confit and Basil Oil | Main Course [ Italian Recipes ]

Delicious Italian Recipes [ Main Course ]
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Lobster Tail with Tomato Confit and Basil Oil

Servings 4
Preparation: 1 hour 30 minutes
Cooking: 6 minutes

Ingredients:
24 small lobster tails
1 oz. (30 g) fresh basil, or about 1 1/4 cups whole leaves
3.5 oz. (100 g) mixed greens, for serving
3 tbsp. (40 ml) extra-virgin olive oil

For The Tomato Confit:
2 1/2 lbs. (1.2 kg) ripe tomatoes, or about 6 1/2 large
1 clove garlic, thinly sliced
1/2 oz. (10 g) fresh thyme, or about 1/4 cup
2 tsp. (10 ml) extra-virgin olive oil
sugar
salt and pepper

Directions:
Shell the lobster tails, using scissors to cut down the back. Season with salt, pepper and some of the oil and let them marinate.
Heat the oven to 175°F (80°C) and line a baking sheet with parchment.
Have ready a bowl of ice water. Bring a saucepan of water to a boil. Peel the
tomatoes, drop them in the boiling water, and blanch them for 30 seconds. Transfer them immediately to the ice water. Cut them into quarters, remove the seeds,
and lay the tomatoes on the baking sheet. Season on both sides with the thyme,
garlic, and a pinch each of salt, pepper and sugar. Bake for 1 hour.
Line another pan with parchment and set four individual square cooking molds
on it. Fill them with alternating layers of the tomatoes and lobster tails, finishing
with a layer of tomatoes. Raise the oven temperature to 300°F (150°C), transfer
to the oven, and bake for 6 minutes.
Have ready a bowl of ice water. Bring a small saucepan of water to a boil and
blanch the basil leaves, 2 minutes. Strain and put them directly in the ice water.
Return the basil leaves to the pan and use an immersion blender to blend them
with the remaining oil.
Remove the molds from the oven and serve the lobster tails and tomatoes with
the basil oil, along with the mixed greens.