Sous Vide Lobster Tail
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
2 Lobster Tails
10 Tbs Butter
120F for 1 hour | Soft, translucent
130F for 1 hour | Tender
140F for 1 hour | Firm
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.
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.
2Cook for 1 hour.
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.