Butter Poached Sous Vide Lobster Tails
Sous Vide Lobster Tails are one of the easiest ways to cook lobster perfectly every time. Slowly poached in butter and garlic, the meat turns buttery, tender, and impossibly juicy. An elegant meal for special occasions that requires very little effort.
Servings: 4 servings
Calories: 209kcal
Equipment
Ingredients
- 4 (5 oz) lobster tails
- 8 Tbsp unsalted butter
- 4 cloves garlic, peeled and smashed
- lemon wedges, for serving
- Fresh parsley, finely chopped, for serving
Instructions
- Prepare lobster. 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.
- Remove lobster meat. 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.
- Sous vide lobster tails. Preheat water bath with a sous vide circulator to desired temperature. We recommend 130°F / 54°C for a juicy, tender lobster tail. 140°F / 60°C will yield a slightly firmer lobster, similar in texture to a steamed lobster.
- Add aromatics. 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.
- Cook sous vide. 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.
Notes
- Serve with: Corn on the cob, roasted or boiled potatoes, lemon wedges, coleslaw, and a chilled glass of white wine.
- Cooking frozen lobster tails: Either boil for 2–3 minutes (instead of 1 minute) to loosen the meat from the shell, or thaw by submerging in cold water for 30 minutes before removing the shell. Frozen or partially frozen tails will need a little longer to cook — about 1 hour at 130°F.
- No vacuum sealer? Use the water displacement method with a zip-top bag to create an airtight seal.
- Save the shells: Don’t toss them — lobster shells make an incredible homemade 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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