Sous Vide Lobster Tails Recipe Video

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.

SOUS VIDE LOBSTER TAILS

Steps:

• To begin, preheat your sous vide water bath to the desired temperature. For this recipe, we recommend cooking at 135 degrees Fahrenheit.
• While the water bath is heating up, season the lobster meat with salt and pepper.
• Next, seal the lobster meat in a vacuum-sealed bag along with butter. You can also use the water displacement method using a freezer-safe Ziploc bag.
• Once the water bath has reached the desired temperature, carefully lower the sealed bag into the water bath. Cook for 30 minutes, or until the lobster meat is cooked through.
• When the lobster is done cooking, remove it from the sous vide bag and pat dry with paper towels. Serve with melted butter, parsley, garlic, or your favorite dipping sauce. Enjoy!

EASY SOUS VIDE LOBSTER TAIL

Steps:

• HEAT SOUS VIDE WATER BATH: to your desired temperature, Note 4.
• REMOVE TAIL MEAT FROM SHELLS: Using a kitchen shears or scissors, cut down the middle of the underside of the shell. Pry both sides of the shell open on both sides with your fingers, cracking the shell open. Use a soup spoon (glide it between the meat and the shell) to pry the meat out of the shell. Or use your fingers to pry it out. Here's a video on how to remove the tail from the shell.
• BAG LOBSTER TAIL MEAT: Place lobster meat in a ziplock bag (to use the water displacement method). Add 3 tablespoons butter and tarragon or another herb. If the butter is unsalted, add a scant pinch of salt. Alternatively, use a vacuum seal bag and seal with a vacuum sealer.
• SOUS VIDE LOBSTER: Cook lobster tails in sous vide water bath for 45 minutes to 1 hour.
• FINISH AND SERVE: Remove lobster tails from bag. Pour pouch liquid into a shallow bowl, place lobster tail(s) on top, sprinkle with parsley or tarragon and squeeze on lemon juice or serve with lemon wedges.