How to Cook Sous Vide Lobster Tails
Learn all the detailed steps and tips for cooking the best butter-poached lobster tails you will ever taste.
Ingredients
- 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
Instructions
- 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!