Sous Vide Lobster Tail
Many people only eat lobster at restaurants as they are either are afraid to cook it or have cooked it poorly. Using Sous Vide allows you to cook it in a bag with some butter and an hour later you have a perfectly cooked lobster. Cooking it this way is much easier than boiling, broiling and steaming. This recipe is simple to follow and delivers better than restaurant quality lobster. It only calls for lobster tails but the claws can be cooked in the same manner.
- 4 lobster tails
- 1 1/3 cup unsalted butter
- Fresh parsley
- Lemon wedges for serving
- Preheat the water bath to 130°F for a tender and succulent lobster tail or 140°F for lobster that matches more traditionally steamed lobster texture.
- Cut the shell down the middle with kitchen shears. You can do this on both sides of the tail to make removing the meat easier. Firmly pull the shell apart talking care not to rip the meat. Carefully remove the lobster meat from the shell and de-vein if needed.
- Place the lobster tails, 1⁄3 cup of butter and some parsley into a bag. Use the water displacement and seal the bag. Using the vacuum method is not recommended as it may deform the shape of the tail.
- Put the bag in the water bath and cook for 60 minutes.
- Remove the lobster tails from the water bath and bag and set aside.
- Melt the remaining cup of butter in a medium saucepan over medium low heat. Let the butter melt slowly. Do not stir the butter as it melts, simply let it be. Once the butter has completely melted a white foamy layer will form on the top. Use a spoon to skim as much of that foam from surface as you can. Strain the remaining butter through a fine mesh strainer leaving behind the milk solids at the bottom of the pan.
- Pour the clarified butter equally into 4 shallow bowls and place a lobster tail in each bowl. Garnish with parsley, lemon wedge and serve.