Sous Vide Lobster Tail

Achieve perfectly tender and succulent lobster meat by making a sous vide lobster tail. Cooked in a butter bath, using the sous vide cooking method yields perfectly cooked lobster every time. It's one of the easiest sous vide recipes to make.

Course Dinner

Cuisine American

Keyword Lobster, Lobster Tail

Prep Time 15

Cook Time 45

Total Time 1

Servings tails

Calories 659kcal

Author Darcey Olson

Cost $25

Equipment

Ingredients

Sous Vide Lobster Tails

2 lobster tails, meat removed
4 tbsp unsalted butter (*Note 1)
optional garnishes: lemon wedges and parsley

Optional: Garlic Butter Dipping Sauce

4 oz unsalted butter (*Note 1)
1-2 cloves garlic, finely minced
½ tbsp fresh lemon juice
¼ tsp sea salt
1 sprig optional: fresh thyme or tarragon

Instructions

Pre-heat the water bath to your preferred doneness using a sous vide immersion circulator. (*Note 2)
Remove the lobster meat from the shell and transfer the meat to a vacuum seal bag. Add two tablespoons of butter per lobster tail and vacuum seal using the gentle setting.
Transfer the vacuum bag to the water bath and cook for 45-60 minutes. If cooking large lobster tails cook for 60 minutes.
Remove the bag from the water bath and drain the bag juices. Carefully remove the lobster meat and transfer to a serving platter and serve alongside a small bowl of garlic butter dipping sauce and lemon wedges.
If you're not using the meat immediately, place the bag in an ice bath to stop cooking.

Optional: Garlic Butter Dipping Sauce

While the lobster is cooking, pre-heat a small saucepan over low heat and add the butter. Once the butter is melted, add the garlic, lemon juice, salt and herb sprigs and whisk to combine. Cook for 5 minutes and remove from the heat. Discard the herb sprigs and serve with the lobster tails.

Notes

Note 1 - This recipe is one where I highly recommend using high quality butter. It's worth the splurge.

Note 2 - Sous Vide Lobster Tail Temperature

- 130-135°F - Extremely soft and tender (think poached lobster)
- 136-140°F - A bit firmer texture (think steamed lobster)
- 141-145°F - Firm texture with a bite (think baked lobster tail)

Nutrition