Butter Poached Sous Vide Lobster Recipe 415

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Steps:

• Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
• Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
• Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
• Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
• When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

SOUS VIDE LOBSTER IN GARLIC BUTTER SAUCE

Steps:

• Set sous vide machine to 55C/131F.
• Place the lobster in a freezer bag with butter and garlic, and remove the air through a vacuum sealer or the displacement method. Drop lobster in the bath for 45 minutes.
• Remove bag from bath. Gently take lobster tails out of the bag and place on a serving platter. Pour melted butter from the bag on to the lobster. Garnish with fresh chives, fresh squeezed lemon, a pinch of salt and enjoy!

BUTTER POACHED LOBSTER

Steps:

• Preheat water bath to 130 degrees F.
• Cut shell down the middle with kitchen scissors/shears and carefully pull the shell apart. Be careful as to not rip the meat. Gently remove lobster meat from shell.
• Season lobster with dry jerk spice or simply salt and pepper
• Place lobster in a heavy-duty zipper-lock bag. Add 2 tablespoons ghee and thyme sprigs. Remove all air from bag using the water displacement method or a vacuum sealer.
• Add bagged lobster to water bath and cook for at least 30 minutes and up to 1 hour.
• Melt 1/4 cup ghee in a sauce pan over medium heat. Serve clarified butter on plate beneath tail or as a dipping sauce. Top lobster with lemon juice.

SOUS VIDE LOBSTER TAILS

Steps:

• Bring a large pot of salted water to a rapid boil. Add uncooked lobster tails and cook for exactly 1 minute. Immediately transfer cooked lobster tails to an ice bath. Chill for 2 minutes.
• Use kitchen shears to cut lengthwise along the bottom of the tail, from top to bottom, being careful not to cut into the lobster meat. Place lobster tail cut side up, then firmly grasp both sides of the shell and pull away from each other until the tail cracks open. Gently remove tail meat. Wearing kitchen gloves makes this much easier.
• Preheat water bath with a sous vide circulator to desired temperature. We recommend 130F for a juicy, tender lobster tail. 140F will yield a slightly firmer lobster, similar in texture to a steamed lobster.
• Place peeled lobster tails in a vacuum seal bag along with butter, crushed garlic cloves, and any fresh herbs, if desired. Using a vacuum sealer, remove any air from bags until vacuum sealed.
• Once temperature has been reached, submerge bag with lobster tails in water bath. Cook for 30 - 40 minutes. Remove immediately and serve lobster tails with melted butter from bag or clarified butter, lemon wedges, and chopped parsley.

SOUS VIDE LOBSTER TAILS RECIPE (+VIDEO)

Steps:

• Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 140°F (60°C). (Set the temperature to 150°F if you prefer the traditional firmer texture.)
• Prepare the Lobster Tail: Using sharp scissors, cut along the middle of the top shell towards the fins of the tail (don't cut through the end). Make sure to cut in a straight line.
• Use the handle end of a spoon to separate the meat from the shell, and slowly pull out the shell. Gently lift the meat up and out from inside the shell while the end is still attached to the shell.
• Season the meat with salt, pepper, and minced garlic. Then push the meat back in the shell.
• Add butter pieces on top.
• Sous Vide Lobster Tail: Place lemon slices in one single layer in a large zip-lock bag. Add seasoned lobster tails on top.
• Vacuum seal the bag using "water displacement" technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
• Cook the lobster for 45 minutes to 1 hour.
• When the timer goes off, remove the lobster tail from the bag. As lobster tails can be served right after sous vide cooking with no need for searing.
• Optional: Lift the meat up and out from inside the shell for a beautiful presentation.
• Serve immediately with lemon wedges and melted butter for dipping.

HOW TO BUTTER POACH LOBSTER TAILS

Steps:

• In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
• Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
• Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°