| |

Sous Vide Lobster Tails

This recipe for Sous Vide Lobster Tails is simple to follow and yields a delicious and succulent lobster tail every time. If you’ve never cooked lobster before, don’t worry – sous vide cooking is foolproof and will ensure that your lobster is cooked perfectly!

cooked lobster tail on a plate with the shell

Can you sous vide lobster tail? Yes, cooking lobster tail using the sous vide method is one of the best ways to get perfectly cooked lobster every time!

Lobster meat can be tricky to cook, as it can easily become overcooked and tough. However, when you cook lobster sous vide, the meat is cooked slowly and evenly, resulting in a tender and juicy lobster tail.

Sous vide is a French cooking method in which food is sealed in a vacuum-sealed bag and cooked in a water bath at a precise temperature. It’s great for those who are new to cooking lobster, as it is nearly impossible to overcook the meat when using this method.

Ready to sous vide lobster tail? Here’s everything you need to know!

✂️How To Remove Lobster Meat From The Shell

Before you cook your lobster tail, you’ll need to remove the meat from the shell for the best results and even cooking.

  1. First, using a sharp knife or kitchen shears, cut through the top of the lobster shell lengthwise.
  2. Next, carefully pull back the shell to reveal the lobster meat inside.
  3. Using your fingers or a fork, gently loosen the lobster meat from the shell being careful not to tear it.
  4. Discard the shells or save them for plating.

🦞How To Cook Lobster Tail In Sous Vide

Now that you have your lobster meat out of the shell, it’s time to cook it sous vide!

1️⃣Heat the water bath: To begin, preheat your sous vide water bath to the desired temperature. For this recipe, we recommend cooking at 135 degrees Fahrenheit.

2️⃣Season the lobster: While the water bath is heating up, season the lobster meat with salt and pepper.

3️⃣Vacuum seal the lobster: Next, seal the lobster meat in a vacuum-sealed bag along with butter. You can also use the water displacement method using a freezer-safe Ziploc bag.

4️⃣Cook the lobster tails: Once the water bath has reached the desired temperature, carefully lower the sealed bag into the water bath. Cook for 30 minutes, or until the lobster meat is cooked through.

5️⃣Remove and serve: When the lobster is done cooking, remove it from the sous vide bag and pat dry with paper towels. Serve with melted butter, parsley, garlic, or your favorite dipping sauce. Enjoy!

⏲️Best Time & Temperature

Sous vide the lobster tails for 30 minutes at your desired temperature.

  • 130F: Medium Rare (slightly translucent)
  • 135F: Medium (tender, slightly firm)
  • 145: Well Done (firm/tradtional)

🧊Storing & Reheating

Storing: If you’re using the cooked lobster tails later, add the finished tails into an ice bath for 10 minutes, then store them in the fridge for 3 days.

Reheating: Add cooked lobster tails to a vacuum-sealed bag or freezer-safe bag. Bring the water bath to 115F with the immersion circulator. Submerge and let it warm through for about 15 minutes.

More Sous Vide Recipes

👩🏻‍🍳 Did You Enjoy This Recipe? 💗

Please leave a ⭐ rating in the recipe card.

Follow me on Instagram, Facebook, or Pinterest for more recipes!

Sous Vide Lobster Tails

This recipe for Sous Vide Lobster Tail is simple to follow and yields a delicious and succulent lobster tail every time. If you've never cooked lobster before, don't worry – sous vide cooking is foolproof and will ensure that your lobster is cooked perfectly!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 119kcal

Equipment

Ingredients

  • 6 oz Lobster Tails (12 oz total)
  • 2 tbsp Unsalted Butter
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper freshly ground

Instructions

  • To begin, preheat your sous vide water bath to the desired temperature. For this recipe, we recommend cooking at 135 degrees Fahrenheit.
  • While the water bath is heating up, season the lobster meat with salt and pepper.
  • Next, seal the lobster meat in a vacuum-sealed bag along with butter. You can also use the water displacement method using a freezer-safe Ziploc bag.
  • Once the water bath has reached the desired temperature, carefully lower the sealed bag into the water bath. Cook for 30 minutes, or until the lobster meat is cooked through.
  • When the lobster is done cooking, remove it from the sous vide bag and pat dry with paper towels. Serve with melted butter, parsley, garlic, or your favorite dipping sauce. Enjoy!

Notes

How To Remove Lobster Meat From The Shell

Before you cook your lobster tail, you’ll need to remove the meat from the shell for the best results and even cooking.
  1. First, using a sharp knife or kitchen shears, cut through the top of the lobster shell lengthwise.
  2. Next, carefully pull back the shell to reveal the lobster meat inside.
  3. Using your fingers or a fork, gently loosen the lobster meat from the shell being careful not to tear it.
  4. Discard the shells or save them for plating.

Nutrition

Serving: 6oz | Calories: 119kcal | Carbohydrates: 1g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 122mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Calcium: 24mg | Iron: 1mg

FAQ

Can you sous vide frozen lobster tails?

Yes, frozen lobster tails can also be cooked using the sous vide method. Just add an additional 30 minutes to the cooking time.

Can you sous vide lobster tails in the shell?

The lobster meat must be removed from the shell as the shell will not cook properly. The shell also has too many sharp parts than pierce the bag while cooking.

Can you overcook lobster in sous vide?

While it is difficult to overcook lobster sous vide, we recommend cooking at 135F for the best results.

What temperature do you sous vide lobster tails?

The ideal sous vide lobster tail temperature is 135F. This will result in a tender and juicy lobster tail.

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating