Easy Sous Vide Lobster Tail
Enjoy an easy, impressive and succulent butter-poached sous vide lobster tail for a special occasion. Perfectly cooked every single time with just 3 simple ingredients. A decadent treat!
Servings (change as needed): 2
- 2 -3 lobster tails, thawed, Note 1 and 2
- 3 tablespoons butter
- 1 stem of fresh tarragon, Note 3
HEAT SOUS VIDE WATER BATH: to your desired temperature, Note 4.
REMOVE TAIL MEAT FROM SHELLS: Using a kitchen shears or scissors, cut down the middle of the underside of the shell. Pry both sides of the shell open on both sides with your fingers, cracking the shell open. Use a soup spoon (glide it between the meat and the shell) to pry the meat out of the shell. Or use your fingers to pry it out. Here's a video on how to remove the tail from the shell.
BAG LOBSTER TAIL MEAT: Place lobster meat in a ziplock bag (to use the water displacement method). Add 3 tablespoons butter and tarragon or another herb. If the butter is unsalted, add a scant pinch of salt. Alternatively, use a vacuum seal bag and seal with a vacuum sealer.
SOUS VIDE LOBSTER: Cook lobster tails in sous vide water bath for 45 minutes to 1 hour.
FINISH AND SERVE: Remove lobster tails from bag. Pour pouch liquid into a shallow bowl, place lobster tail(s) on top, sprinkle with parsley or tarragon and squeeze on lemon juice or serve with lemon wedges.
Nutritional values are estimates and will depend on size of lobster tails and how much butter is used.
- How to buy lobster tails: buy 2-3 tails for two people, depending on size. Figure 2 per person if 4-6 ounces (113-170 grams) or one per person if 7-12 ounces (198-340 grams). If possible, buy the superior cold-water lobster tails, avoiding packages that say tripolyphosphate (preservative) on them.
- How to thaw lobster tail (2 options):
- Defrost overnight in fridge, or
- Place in bowl of cold water (you can put them in a bag if you like) for 10-15 minutes.
- Fresh herbs: If you don't have or like tarragon, try fresh chives, oregano, dill or cilantro. Or a pinch of dried herbs like herbes de provence.
- Temperature setting for sous vide bath. Choose best temperature for you.
130F/54.4C: tender, juicy, slightly translucent
136F-138F/57.8-59C: tender, succulent, little to no translucence (this is my preference)
140F/60C: tender, slightly firmer, similar to a steamed lobster
150F/65.6C: firm, closer to traditional texture
- Make ahead:
- To store. Remove from sous vide water bath, plunge bag into an ice bath for 5-10 minutes. Transfer to fridge for 2-3 days. OR remove from bag, place in an airtight container and keep in fridge for up to 4 days (if lobster is removed from the shell).
- To reheat: place lobster in ziplock bag, heat sous vide machine or water bath to 120F, submerge bag using water displacement method and rewarm for abut 20 minutes.
Calories: 183kcal | Carbohydrates: 1g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 318mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg