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Sous Vide Lobster Tails

Sous Vide Lobster Tails
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Discover the perfect sous vide lobster tails recipe with step-by-step guidance to achieve succulent, restaurant-quality results at home. Click for the ultimate guide!

Ingredients

Scale
  • 2–4 lobster tails
  • Kosher salt
  • 8 tbsp (120 ml) butter, divided
  • 4 garlic cloves, minced
  • 1/2 lemon, for sauce
  • Chopped parsley, for garnish
  • 1 lemon, cut into wedges, for serving

Instructions

  1. Set up a water bath to your preferred temperature using an immersion circulator. Opt for 130 degrees F for a result that’s firm yet softer than what you’d find in a restaurant. Choose 135 degrees F for a still tender texture, but more traditional and less soft. For a classic texture, go with 140 degrees F.
  2. Extract the meat from the lobster tail. Use kitchen scissors to cut along the center of the soft underside of the tail. Make additional cuts where the soft shell meets the hard shell on the sides. Peel away the soft shell underneath. Gently slide your fingers between the meat and the hard shell to loosen, then carefully lift out the meat.
  3. Sprinkle a small amount of kosher salt on the lobster meat. Typically, I recommend generous seasoning with sous vide, but seafood is an exception.
  4. Put the lobster meat into a bag. Add 2 tablespoons of butter per lobster tail, distributing it evenly. A handheld vacuum seal bag is great for lobster since it allows you to control the suction more gently than a traditional vacuum sealer. Alternatively, use a zipper-top bag with the water displacement technique.
  5. Once sealed, place the bag into the warmed water bath, ensuring the bag’s zipper remains above water. Use a chip clip or sous vide magnets if needed. Let it cook for 45 minutes.
  6. As the lobster cooks, prepare the garlic butter sauce. In a small saucepan, melt 4 tablespoons of butter. Add minced garlic and cook until it’s just golden and aromatic. Remove from heat, then squeeze in the juice from half a lemon and stir in 1 tablespoon of chopped parsley.
  7. When the lobster is finished cooking, it’s time to enjoy! Take it out of the bag and serve alongside the dipping sauce. Garnish with more parsley and provide lemon wedges for squeezing over the lobster.

Notes

  • When cutting the lobster shell, use kitchen scissors carefully to protect the tender meat. Distribute 2 tablespoons of butter evenly per tail in the bag for consistent flavor. Squeeze lemon over the lobster just before eating to enhance the rich butter sauce.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-lobster-tails/