Nothing beats a warm, buttery, and delicate lobster meal. I can assure you there is no better way of cooking the heavenly butter-poached lobster than Sous Vide. This technique will give you the tenderest and most flavorsome lobster ever.
This recipe will ensure a moist and perfect lobster every single time with a zero chance of failure, so if you’re planning for a fancy dinner to impress someone. Go ahead and follow this recipe cause what’s better than the combination of lemon and butter with some rich and tender lobster meat?
Some tips to consider when making this recipe:
- Always go for the live lobsters that are heavier than their size with curled tails. However, you can also use frozen ones.
- In the case of pre-boiled lobsters, then it should take about 20 minutes in the Sous Vide. However, if they are completely raw, then 45 minutes to 1 hour is enough to cook.
- Shells slow down the cooking time a bit. Removing the shells is better as it allows the meat to soak up all the flavors and cook better.
- You can also cook the frozen, shell-less lobster tails efficiently by increasing the time by 20 minutes. If the shells are intact, then leave it to partially thaw, or just place it in a closely tight zip-lock bag and place the bag in cold water to quickly thaw it. The shells should be easily removed after 10 minutes.
- My preferred cooking temperature is between 140-150 °F for the most tender and juicy result.
However, you can choose whatever doneness you like according to this guide:
|Temperature of Sous vide||Texture of the Lobster|
|120°F (49°C)||Soft and translucent|
|130°F (54°C)||Tender and juicy|
|140°F (60°C)||Still tender and not yet chewy|
|150°F (65°C)||Tender and firm with a bit of chewiness|
How to Cook Sous Vide Lobster Tails
- 2 lobster tails
- 2 tablespoons of unsalted butter(cut into small pieces)
- 2 minced garlic cloves
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 2 large lemons cut into slices
- Chopped parsley for garnishing
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 140°F (60°C). Leave it to preheat.
- To ease and shorten the time of cooking of the lobster tails, with sharp scissors, start cutting in a straight line along the middle of the top shell towards the ends of the tail but don’t cut till the very end!
- With the end of the spoon, lift up the meat from the shell and try to leave the meat at the end of the tail intact without separating it.
- On the meat, spread the garlic, salt, and pepper to season it and return it back to the shell.
- Put the butter pieces on top, then place the seasoned lobster tails in a zip-lock bag. Make sure they are spread in one layer on top of the lemon slices.
- Now, for the ‘Water displacement’ technique, close the bag containing the salmon completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Cook for 45 minutes to 1 hour.
- When the time is done, remove the tails from the bag and lift the meat up again for a good presentation. Serve immediately with a sprinkle of chopped parsley and melted butter as a dipping sauce!