If you’re looking for perfect lobster at home, you should use this sous vide lobster recipe.
If you have never made lobster at home before, maybe it is because you’re afraid to mess it up and waste expensive seafood.
We’ve been huge fans of cooking with a sous vide immersion circulator for years, so we knew that the first time we cooked lobster at home we wanted to use the sous vide method of cooking the lobster.
The results were tender, sweet lobster meat, without overcooked meat like you might encounter when you grill lobster.
What is Sous Vide?
Sous vide is the French term for “under vacuum”.
It is a cooking process that helps to cook your food at an exact temperature, yielding the best results for high quality foods that lose their appeal once overcooked.
By regulating the precise temperature by using an immersion circulator in a water bath, it ensures you don’t overcook the lobster like you might with traditional methods.
Although this fancy term and cooking method seems complicated, it’s the easiest way to prepare food without overcooking them.
We were astonished by how amazing the lobster turned out.
Trust us, sous vide lobster is the perfect way to prepare lobster at home.
With high-quality shellfish, mixed with our cooking technique, your home lobster will be better than any gourmet restaurant that would be charging hundreds of dollars for the meal.
How to Sous Vide Lobster
Since the lobster tails we were cooking were frozen, we started by thawing the lobster out in a bowl of cool water.
They were thawed in about an hour or so.
Next we started our sous vide water bath for the sous vide and set the temp to 45 degrees Celsius.
In the meantime, we brought another pot to boil on the stovetop.
If your lobster tail shells are not sliced yet, use kitchen shears to cut down the back of the shell towards the tail.
We flash boiled the lobster for one minute and then added them to an ice bath in a bowl of cold water.
This helped to loosen the meat from the shell, which now turned to a brilliant red color.
We pulled the meat away from the sides of the shell and seasoned the lobster meat with a seafood seasoning and fresh herbs, then stuffed the shell with pats of unsalted butter.
Finally, we filled a foodsaver plastic bag with a slice of lemon and the lobster tails and vacuum sealed the bag.
We actually added it to a second bag to double it up.
Typically when we sous vide we use the water displacement method with a ziploc bag to prepare our food with the sous vide.
However, since lobster tails have a sharp shell, we didn’t want to risk the bag breaking due to the pokey lobster shells in the pot of water.
So for sous vide lobster tails, we used our full food saver vacuum sealer with a vacuum bag and sealed it, then put a second vacuum bag around that and sealed it a second time.
This cooking strategy ensured that the shell didn’t puncture the sous vide bag. We highly recommend doubling up!
We added the lobster to the preheated water bath for a 45 minute cook time.
It turned out to be perfectly cooked, tender, flavorful and buttery lobster.
The scrumptious lobster tail meat is best served with melted butter and fresh squeezed lemon.
This meal was the most romantic night at home we’ve had in some time.
Gavin brought roses, we lit candles, and we actually dined at our dining room table (gasp!) rather than eating at the breakfast bar or snuggled up on the couch.
We savored a bottle of wine, and offset the butter-drizzled lobster and sous vide filet mignon steak with a delicate green salad.
What to Serve with Lobster:
For this meal we also cooked perfect, medium-rare sous vide steak to make surf and turf at home.
But it’s nice to have a vegetable side dish and a carb dish as a side for lobster.
Be sure to read this round up of 40 Sides for Lobster for recipe inspiration for all your side dishes.
There is tons of inspiration, with recipes from potatoes, to breads, to veggies, to salads, to starches!
Sous Vide Lobster Tail Recipe
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Serves: 2 lobster tails
Ingredients:
- 2 large lobster tails
- 2 Tablespoons salted butter
- 1 teaspoons seafood seasoning
- 1 Tablespoon of minced fresh herbs (tarragon, thyme, or oregano work great).
Directions:
- If your lobster tails are frozen, start by thawing the lobster in a bowl of cool water (this will take an hour or so).
- Preheat your sous vide water bath to 45 degrees Celsius.
- In the meantime, bring another pot to boil on the stovetop.
- If your lobster tail shells are not sliced yet, use kitchen shears to cut down the back of the shell towards the tail.
- Flash boil the lobster for one minute and then place them in an ice bath of cold water. This helps to loosen the meat from the shell, which now will turn a brilliant red color.
- Pull the meat away from the sides of the shell and season the lobster meat with a seafood seasoning and fresh herbs of your choice, then stuff the shell with pats of unsalted butter.
- Finally, fill a foodsaver plastic bag with a slice of lemon and the lobster tails. Then vacuum seal the bag.
- Place it in a second bag and seal it again. Doubling it up will ensure the bag does not puncture from the sharp shell.
- We added the lobster to the preheated water bath for a 45 minute sous vide cook time.
- Remove from the sous vide, cut open the bag, and serve.
Foolproof Sous Vide Lobster Recipe
The best way to cook lobster at home is to use a sous vide! Our sous vide lobster recipe will teach you how to do it perfectly every time.
Ingredients
- 2 large lobster tails
- 2 Tablespoons salted butter
- 1 teaspoons seafood seasoning
- 1 Tablespoon of minced fresh herbs (tarragon, thyme, or oregano work great)
Instructions
- If your lobster tails are frozen, start by thawing the lobster in a bowl of cool water (this will take an hour or so).
- Preheat your sous vide water bath to 45 degrees Celsius.
- In the meantime, bring another pot to boil on the stovetop.
- If your lobster tail shells are not sliced yet, use kitchen shears to cut down the back of the shell towards the tail.
- Flash boil the lobster for one minute and then place them in an ice bath of cold water. This helps to loosen the meat from the shell, which now will turn a brilliant red color.
- Pull the meat away from the sides of the shell and season the lobster meat with a seafood seasoning and fresh herbs of your choice, then stuff the shell with pats of unsalted butter.
- Finally, fill a foodsaver plastic bag with a slice of lemon and the lobster tails. Then vacuum seal the bag.
- Place it in a second bag and seal it again. Doubling it up will ensure the bag does not puncture from the sharp shell.
- We added the lobster to the preheated water bath for a 45 minute cook time.
- Remove from the sous vide, cut open the bag, and serve.
Recommended Products
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FoodSaver Vacuum Sealer Machine with Sealer Bags and Roll -
FoodSaver Vacuum Sealer Bags for Sous Vide -
16L Sous Vide Cooker Cooking container, With Removable Lid and Rack -
Anova Culinary Sous Vide -
Stainless Steel Kitchen Shears with Holder -
Premium Lobster Crackers and Seafood Forks Kit -
Lemon Bags -
Norpro Ceramic Butter Warmers, Set of 2, White
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Lover of Sous Vide Cooking?! Check out our Favorite Recipes that use a Sous Vide Machine:
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1 Comment
Margie
June 2, 2024 at 4:15 amYour recipes look marvelous but I do not like to Sous Vide anythig especially beef! Can you tell us what how to do this in a oven, so that we can all sample your food!