Bust out the bucket, it’s time to sous vide some lobster! This clawed crustacean of the sea can become chewy like a gummy bear if you aren’t careful. That’s why we were scared of this dish.
So we took it slow and easy in the sous vide since that’s really all you do with the sous vide anyway. Remember the temperature controlled sous vide won’t let your lobster turn into a chewy mess and locks in all that buttery flavor.
Lobster doesn’t have to scare you now that you have this recipe, so good luck!
Keep your butter on the lobster, not the floor;
Your favorite alternative chefs, K & T
Sous Vide Lobster Tails
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Lobster Eaters
Ingredients
- 6 Lobster tails
- ¼ cup Butter sliced
- 3 sprigs Tarragon
- 3 cloves Garlic minced
- ¼ tsp Kosher salt
- ½ tsp Paprika
- 1 Lemon
- Chives garnish
Instructions
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Preheat sous vide water bath to 60 degrees C.
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Remove lobster meat out of the shells and season tails with salt and paprika. Place in gallon sized bag with slices of butter, tarragon and garlic. Place tails in water batch for 30 minutes.
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After 30 minutes, remove lobster tails from bag and plate with lemon slices and sprinkle chives over the top. Pour the leftover butter from the bag into a ramekin for some extra dipping sauce.