Ingredients
Scale
- 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
Instructions
- Sprinkle sea or kosher salt on the shucked tail meat.
- 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.
- 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).
- Fill the 7-quart circulator with water and preheat the water bath to 140 degrees.
- 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.
- Remove bag and lobster tails from water bath.
- Cut open and remove tails from the bag. Discard herbs and butter left over in the bag.
- Top off your lobster tails with clarified butter, a pinch of salt, fresh lemon, and herbs.
Notes
According to Cook’s Illustrated, most high-end, name-brand plastic bags, like Ziploc and Glad, are safe to sous vide in.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Sous Vide
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 lobster tail
- Calories: 450
- Sugar: 0
- Sodium: 201mg
- Fat: 12g
- Saturated Fat: 1g
- Protein: 10g.
- Cholesterol: 9 g