Sous Vide Lobster Tails Recipe
Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower.
To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath.
If you want to learn about shellfish How to sous vide lobster check out this guide.
I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.
Video Coming Soon
Ingredients for Sous Vide Lobster Tails
- 4 lobster tails, shell removed
- 4 tablespoons butter
- 8 basil leaves
- Salt and pepper
- 1 lemon, cut into eighths
- Sea salt
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Cooking Instructions for Sous Vide Lobster Tails
Preheat a water bath to 131°F (55°C).
Place the lobster meat, butter, and the basil leaves in the sous vide bags. Sprinkle with salt and pepper then seal the bags and place in the water bath to cook for 20 to 40 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the lobster from the sous vide pouches and place one on a plate. Pour the juices from the sous vide bags into ramekins or dipping dishes. Squeeze some lemon over the top, sprinkle with the sea salt and then serve.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.