When cooking sometimes the easiest recipes can turn out the best. For this recipe the focus is on using a sous vide precision cooker to cook the lobster meat. This method produces a perfect internal temperature with moist and sweet tasting meat. If you are not familiar with the sous vide technique here is a quick definition: Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. Now sit back, grab a glass of your favorite Chardonnay, and enjoy this post for How To Sous Vide Lobster Tails.
Start with a 1-pound pack of shucked lobster tails from LobsterAnywhere.com, 2 Tbsp of unsalted butter, and a few sprigs of fresh tarragon.
Place all of that in a vacuum bag then seal it using your Foodsaver Vacuum Sealer
.
Fill a large container or pot with water then connect your Anova Precision Cooker
preheating to 135°F.
Once preheated, place the vacuum sealed bag of lobster meat, butter, and tarragon inside. Let this cook for an hour for best results.
Remove the bag from the water bath, take out the lobster meat, and discard the melted butter and tarragon.
Drizzle some clarified butter over the tails with some kosher salt, chopped parsley, and a nice squeeze of lemon.
Now it’s time get that Buddha Bite!
How To Sous Vide Lobster Tails
Ingredients
- 1- pound shucked lobster tails
- 2 Tbsp unsalted butter
- 2 sprigs fresh tarragon
- Lemon wedges chopped parsley, kosher salt, and clarified butter, for serving
Instructions
- Set your sous vide cooker to preheat the container of water to 135°F
- Place the lobster tails, butter, and tarragon in a vacuum bag and seal with a vacuum sealer.
- Add the sealed lobster meat, butter, and tarragon to preheated container of water bath then cook for 1 hour.
- Remove lobster from bag, discarding the tarragon and melted butter. Spoon some of that clarified butter over the tails with a sprinkle of kosher salt and a squeeze of lemon.