Sous Vide Lobster Tails
Learn how to perfectly cook sous vide lobster tails at home with this easy step-by-step recipe. Impress your guests with restaurant-quality lobster!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous-vide
- Cuisine: Seafood
Ingredients
Scale
- 8 4-ounce (113 g) lobster tails
- 8 tablespoons (120 ml) cultured, salted butter
- Lemon wedges, for serving
Instructions
- Use kitchen scissors to snip down the bottom of the shell, then open it like a book. Slide your thumb between the top of the shell and the meat to gently but firmly extract the meat in one piece. If a “vein” (the digestive tract) is visible, make a slit on the underside of the tail to remove it.
- Place the meat and the butter in a large zip-top freezer bag. Push out some air and partially close the bag.
- Half-fill a deep pot or container with water.
- Immerse the partially closed bag in the water until all contents are submerged, ensuring no water enters the bag. Use the water displacement technique by assisting the water in pushing out air from the bag, then fully seal it. Take the bag out of the water and set it aside.
- Attach your sous-vide device to the pot’s side, set it to 135°F, and adjust the timer for 45 minutes.
- Once the water reaches the desired temperature, gently return the sealed bag to the water. Allow it to cook for 45 minutes.
- After the timer goes off, take the bag out of the water. Your tender, buttery lobster is now ready to enjoy.
Notes
- Thoroughly clean lobster tails to ensure a pleasant dining experience by removing the digestive tract.
- Handle lobster meat carefully while extracting to maintain its integrity for a beautiful presentation.
- Adjust cooking time to achieve desired level of doneness and serve with fresh lemon wedges for a burst of citrus flavor.
Nutrition
- Calories: 400
- Fat: 32g
- Protein: 24g
Find it online: https://sousviderecipe.com/sous-vide-lobster-tails-2/