Sous Vide Lobster Tail

  By Sous Vide Guy    

February 22, 2017

I'll be real with you here. The hardest part about cooking lobster now is being able to remove the meat from the tail. Sous vide lobster is crazy simple - one of the few proteins that do not need a sear after cooking. Literally drop the lobster tails and some butter in a bag, cook for an hour, and serve. It's 100% better than broiling, boiling, and steaming.

  • Prep: 10 mins
  • Cook: 1 hr

Ingredients

2 Lobster Tails

10 Tbs Butter

Fresh Parsley

Time/Temperature

120F for 1 hour | Soft, translucent

130F for 1 hour | Tender

140F for 1 hour | Firm

Directions

Prepare it

1Preheat water bath to your desired temperature, based on the chart to the left.

2Submerge frozen lobster tails in bowl of cold water for approximately 30 minutes to defrost and loosen up.

3Cut shell down the middle with kitchen shears and slowly but firmly pull shell apart, ensuring not to rip the meat.

4Gently remove lobster meat from shell and de-vein, if necessary.

Cook It

1Place lobster tails, fresh parsley, and 2-3 Tbs of butter into a heavy duty Ziploc bag. Vacuum sealing is possible, however we prefer using the water displacement method as it is less likely to deform the shape of the tail.

add lobster to your sous vide bag

2Cook for 1 hour.

sous vide benefits

Serve It

1Melt 6-8 Tbs of butter in a sauce pan over medium heat. If you prefer clarified butter, heat until boiling and the butter fat separates.

2Serve clarified butter on plate beneath tail, or in a separate bowl.

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1 Review

Jenga

April 7, 2017

Looks fantastic!!! Am making this tonight for my Husby and son!!! Sous vide is becoming my favorite way of cooking!!!
Thanks for sharing!!!

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