I love lobster and although it’s pricey, it’s worth the splurge when entertaining or celebrating a special occasion. As a convenience, fishmongers and some seafood counters at supermarkets are now offering lobster tails.
Often they are frozen but they thaw quickly in your fridge. I’ve seen many chefs offer/serve lobster tails poached in butter or olive oil. Pretty easy recipe but one has to monitor the temp of your butter/oil in the pot and timing can make or break you – cook it right and you’re the champ but overcook and you’re the chump!
Enter sous vide lobster tails – place the lobster tails in bags along with butter, lemon, herbs – vacuum seal and cook in the water bath (sous vide). Cooked perfectly every time and the poaching liquid becomes the sauce.
Sous Vide Lobster Tails
Course: Featured4
servings5
minutes45
minutesIngredients
4 lobster tails (thawed overnight in fridge), shells removed
4 Tbsp. unsalted cold butter
4 sprigs of fresh tarragon (or 2 tsp. dried)
1 tsp. sea salt
4 slices of lemon
Directions
- Set up your sous vide so that the temperature is a 134F for 45 minutes.
- Season the lobster tails with salt then place in zip lock or vacuum bag and add butter, tarragon and lemon. Seal the bag using the water immersion technique or a vacuum sealer. Place the bag in the water bath and set the timer for 45 minutes.
- Carefully remove your bag of lobster and cut and remove the lobster and save the poaching liquid (your sauce).
- You can serve “as is” on a platter, sliced and topped with butter sauce, chopped chives as a garnish.
Try Sous Vide cooking with some of my other lobster dishes:
Lemon Kritharaki with Lobster
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