Sous Vide Butter Poached Lobster Tails Recipes
BUTTER POACHED SOUS VIDE LOBSTER RECIPE - (4.1/5)
Provided by JimMac
Number Of Ingredients 5
Steps:
- Fill and preheat the SousVide Supreme to 140F/60C. Remove the meat from the lobster tails in one piece. Arrange the lobster tails side by side in a small (quart/0.9 liter) cooking bag. Add the butter, a scant pinch of salt, and the tarragon to the bag and vacuum seal. Submerge the bag in the water oven to cook for 20 to 30 minutes. To serve, remove the tails from the pouch to a warm plate. Pour the pouch liquid into a ramekin and stir in a squeeze of fresh lemon juice for dipping.
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- Preheat a water bath to your desired temp (reference the table above) using an immersion circulator. We like 135 degrees F.
- Remove the meat from the tail. Use kitchen shears to cut down the middle of the underside of the lobster tail (you know it's the underside because this part of the shell is soft and relatively easy to cut through). Do the same on the sides of the underside, where the soft part of the shell meets the hard part. Peel off the underside of the tail. Slide your fingers between the meat and the hard part of the shell to loosen it. Gently lift up to remove the meat.
- Place the lobster meat in a bag. Add 2 tbsp of butter for each lobster tail, evenly distributing through the bag. I like a handheld vacuum seal bag for lobster - it's more gentle than a standard vacuum sealer because you can control the suction. You could also use a zipper top bag + the water displacement method. Click here to learn more about air removal options!
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- Bring a large pot of salted water to a rapid boil. Add uncooked lobster tails and cook for exactly 1 minute. Immediately transfer cooked lobster tails to an ice bath. Chill for 2 minutes.
- Preheat water bath with a sous vide circulator to desired temperature. We recommend 130F for a juicy, tender lobster tail. 140F will yield a slightly firmer lobster, similar in texture to a steamed lobster.
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