Sous Vide Lobster Recipe
Discover the unparalleled tenderness and exquisite flavor of this sous vide lobster recipe! By precisely controlling the cooking temperature, sous vide ensures that the lobster meat remains succulent and juicy, while infusing it with any added seasonings or aromatics. The simplicity of a classic lemon and butter flavor profile in this sous vide lobster recipe offers endless versatility, complementing the delicate sweetness of the lobster with a bright citrus tang and rich, creamy notes. The harmonious blend of lemon and butter elevates the dish to gourmet heights while allowing the natural flavors of the lobster to shine.
Equipment
- 1 Sous vide immersion circulator
- 1 Sous vide bath or stainless steel pot with high sides
- 1 Vacuum sealer
- 1 Kitchen shears
Ingredients
- 8 oz Lobster tails 2 small 4 oz or 1 larger 8 oz
- 2 oz Butter, unsalted
- 2 slices Meyer lemon
- 1 each Parsley sprig
- ½ each Bay leaf, small
- ⅛ tsp Salt, kosher
- dash White pepper freshly ground
Instructions
- Rinse lobster tails. Cut down the back of the spine, top to tail, being careful not to damage the meat.
- Carefully remove the meat from both lobster tails, keeping it in one piece, and pat dry with paper towels. *I would reserve shells for future, you can store in the freezer.
- Lightly season lobster meat and add to vacuum seal bag with butter, lemon, bay, parsley sprig. Vacuum and seal on delicate setting.
- Set up water bath with immersion circulator set to 130℉ and set the timer to 45 minutes.
- Remove from water bath, open the vacuum bag and serve as desired. See serving suggestions!