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Sous Vide Lobster Tail Recipe
Lobster Louie

How to Sous Vide Lobster Recipe

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Start off with fresh lobster shipped right to your door! Defrost the raw tail meat in your refrigerator for at least 24 hours beforehand. Nothing goes hand in hand, like New England lobster and butter. You can also add fresh herbs and aromatics to spice up your plate. The BBQ Buddha uses 2 tbsp of butter and a few sprigs of fresh tarragon per 1lb package of raw lobster tails.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Sous Vide
Cuisine: Sous Vide
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • Lobster tail meat removed from the shell.
  • 4 Frozen Lobster Tails optional
  • 4 tablespoons of butter cut into small squares.
  • Sea or kosher salt
  • Tarragon or other fresh Herbs
  • Fresh ground pepper
  • 4 lemon slices
  • 2 tablespoons of chopped parsley for garnish

Method
 

  1. Sprinkle sea or kosher salt on the shucked tail meat. 
  2. Place all of your ingredients into a food-grade vacuum seal bag or plastic baggy. Arrange tails in a single layer with pieces of butter and herbs on top of each tail. 
  3. Using either a vacuum sealing machine or doing it by hand, you're going to want to remove as much air as possible from the bag(s). 
    Seal-Bag-Lobster-Sous-Vide
  4. Fill the 7-quart circulator with water and preheat the water bath to 140 degrees.
  5. Once your water bath has been brought up to the correct temperature, gently lower the sealed pouch with lobster tails, butter, and herbs into the prepared water bath until the tails are fully submerged. Set your timer for 45 minutes. 
    Lobster Meat Sous Vide
  6. Remove bag and lobster tails from water bath.
    Remove Sous Vide Lobster
  7. Cut open and remove tails from the bag. Discard herbs and butter left over in the bag.
  8. Top off your lobster tails with clarified butter, a pinch of salt, fresh lemon, and herbs.

Nutrition

Serving: 1lobster tailCalories: 450kcalProtein: 10gFat: 12gSaturated Fat: 1gCholesterol: 9mgSodium: 201mg

Notes

According to Cook's Illustrated, most high-end, name-brand plastic bags, like Ziploc and Glad, are safe to sous vide in.

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