Sous Vide Lobster Tails Recipes

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 TAIL

Steps:

• 1 Preheat water bath to your desired temperature, based on the chart to the left.
• 2 Submerge frozen lobster tails in bowl of cold water for approximately 30 minutes to defrost and loosen up.
• 3 Cut shell down the middle with kitchen shears and slowly but firmly pull shell apart, ensuring not to rip the meat.
• 4 Gently remove lobster meat from shell and de-vein, if necessary.
• 5 Place lobster tails, fresh parsley, and 2-3 Tbs of butter into a heavy duty Ziploc bag. Vacuum sealing is possible, however we prefer using the water displacement method as it is less likely to deform the shape of the tail.
• 6 Cook for 1 hour.
• 7 Melt 6-8 Tbs of butter in a sauce pan over medium heat. If you prefer clarified butter, heat until boiling and the butter fat separates.
• 8 Serve clarified butter on plate beneath tail, or in a separate bowl.

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.