Sous Vide Lobster Tail 3-Ingredient
This foolproof 3-ingredient sous vide lobster tail recipe delivers buttery, juicy results every time. Perfect for special occasions or easy gourmet dinners.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2–4 lobster tails
Kosher salt
8 tbsp butter, divided
4 garlic cloves, minced
1/2 lemon, for sauce
Chopped parsley, for garnish
1 lemon, cut into wedges, for serving
Instructions
1. Preheat a water bath to 130°F to 140°F depending on preferred texture.
2. Use kitchen shears to cut through underside of shell. Remove the meat carefully.
3. Lightly season lobster meat with kosher salt.
4. Place meat in vacuum or zip-top bag with 2 tbsp butter per tail.
5. Seal and sous vide for 45 minutes.
6. While cooking, melt 4 tbsp butter and sauté garlic until fragrant.
7. Add lemon juice and parsley to the sauce; set aside.
8. Remove lobster from bag and serve with dipping sauce.
9. Garnish with parsley and lemon wedges.
Notes
130°F = very tender; 135°F = classic; 140°F = firmer traditional texture.
Lobster can be reheated in sous vide at same temperature for 25–30 min.
Perfect with white wine, asparagus, or seared steak.
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/sous-vide-lobster-tail-3-ingredient/