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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sous Vide Lobster Tail

Posted by: ari | well seasoned

Sous vide lobster tails! Gently poached in butter and garlic for 30 minutes, the lobster meat becomes impossibly tender and succulent. No more second guessing how long to cook lobster for perfect results. An easy, elegant meal for date nights, holiday entertaining, or simply making the most of summer seafood!

recipe +-

Posted by: ari | well seasoned
Sous vide lobster tails with potatoes and corn on a gold plate
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Sous Vide Lobster Tails

Sous vide lobster tails! Gently poached in butter and garlic for 30 minutes, the lobster meat becomes impossibly tender and succulent. An easy, elegant meal for date nights, holiday entertaining, or simply making the most of summer seafood!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: butter poached, lobster dinner, sous vide cooking
Servings: 4 servings
Calories: 209kcal
Author: ari | well seasoned

Equipment

  • Sous vide precision cooker
  • Vacuum sealer

Ingredients

  • 4 (5 oz) lobster tails
  • 8 Tbsp unsalted butter
  • 4 cloves garlic peeled and smashed
  • lemon wedges for serving
  • parsley chopped, for serving

Instructions

Remove lobster meat from shells

  • 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.
    Parboiled lobster tails in an ice bath
  • Use kitchen shears to cut lengthwise along the bottom of the tail, from top to bottom, being careful not to cut into the lobster meat. Place lobster tail cut side up, then firmly grasp both sides of the shell and pull away from each other until the tail cracks open. Gently remove tail meat. Wearing kitchen gloves makes this much easier.
    Using kitchen shears to cut lobster tail shell

Sous vide lobster tails

  • 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.
  • Place peeled lobster tails in a vacuum seal bag along with butter, crushed garlic cloves, and any fresh herbs, if desired. Using a vacuum sealer, remove any air from bags until vacuum sealed.
    Lobster tails with butter and garlic in a vacuum seal bag
  • Once temperature has been reached, submerge bag with lobster tails in water bath. Cook for 30 - 40 minutes. Remove immediately and serve lobster tails with melted butter from bag or clarified butter, lemon wedges, and chopped parsley.
    Lobster tails with corn lemons and potatoes

Notes

  • Suggested for serving: corn on the cob, roasted or boiled potatoes, lemon wedges, coleslaw, white wine!
  • To cook frozen lobster tails: remove lobster meat from shell using method described above (boil for 2-3 minutes instead of 1 minute) or submerge frozen lobster tails in a bowl of cold water for 30 minutes before cutting shell and removing. A frozen or partially frozen lobster tail will need additional time to cook -- 1 hour at 130F should do it!
  • If you do not own a vacuum sealer, you can use the water displacement method to create an airtight seal right in a Ziplock bag!
  • Lobster shells can be saved to make seafood stock!

Nutrition

Serving: 1lobster tail | Calories: 209kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 8mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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