Sous Vide Lobster Tail
By Sous Vide Guy Seafood Sous Vide
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.
2Cook for 1 hour.
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.
13 Reviews
Mary Beth
June 25, 2021
I will be trying this tomorrow for my husband and I
Twenty second wedding anniversary. Surf and turf! I have fillets and lobster tails. I will cook both in sous vide. Take steak out and sear and take lobster tails out a after steaks is close the second side seat. Side dish = Champagne and red wine .
Tom
March 8, 2021
Went with 136 for an hour and 30 seconds a side at 700 degrees. Nice dark grill marks with juice sealed in. Perfect presentation with a filet. Could not have been easier than Sous vide. Had steak cooking at same temp (for two hours) and dropped the lobster tails in exactly one hour before dinner. Seared both- meat wast soft on both. Lobster was super sweet.
Patrick Beasley
February 14, 2021
Turned out great. Cannot wait to make it again.
Patrick Beasley
February 14, 2021
This turned out great. Can’t wait to make it again
Pete
February 14, 2020
Bugs as we call them, as a lobster diver and lover I’ve prepared tails in the Bahamas and the Keys and at home in St Augustine for years at least 7 different ways. SousVide by far is the most fool proof way to perfect bug, I suggest trying them at 138° is dead solid perfect. 140° is firm and pushing chewy 134° is a just fraction under and I find evidence of translucency. That being said my lobster is most of the time today’s catch. If I get frozen you have be patient to let it completely thaw to room temperature. Lobster is the easiest seafood to screw an Expensive meal. NOW if you don’t have a SousVide. Do this. Slow boil water with some kosher salt and a 16oz of your fav beer. Boil until they flote then count off 50 seconds and pull and a quick ice bath. Because all bugs are different sizes they start to Florence small one first so you gotta watch it. Good luck and as always Enjoy!
Mikie
February 14, 2020
I LIKE IT!
Mary
November 16, 2019
Absolutely, the best way to prepare lobster tails. The lobster is tender and moist
Steve
December 17, 2018
I’m thinking about doing 8 12oz tails for a gathering next week…would the recipe change? Can I do them all at once?
Mike
December 31, 2017
It was easy to cook. Delicious.
Mike
December 31, 2017
Delicious!!
Mikey
September 2, 2017
The 1.32 lb. lobster tail was shipped fresh from City Fish Market. ‘Added a tsp of processed garlic, used Italian parsley, no salt or pepper, and used the water displacement method. Set sous vide @ 140 degrees F for 1 hr. to cook as instructed. Results were awesome!!
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!!!
Ian M.
November 7, 2021
Tips…
1. Put tarragon in your sous vide … amazing butter results!
2. keep the butter from the sous vide process and use as the base to a risotto. You can chop the lobster tail in as well if you wish … we serve this with a steak.