Sous Vide Lobster Tails -

cooked lobster tail on a plate with the shell

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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!

Prep Time15

Cook Time30

Course: brunch, dinner

Cuisine: American

Keyword: lobster tail in sous vide, sous vide lobster, sous vide lobster tail

Servings:

Calories: 119kcal

Author: Valerie Skinner

Equipment

Immersion Circulator Anova or preffered brand
Large Pot for water bath
Vacuum Sealer plus bags

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.

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

Nutrition