Wanna cook the most delicious Lobster tail? Then must try sous vide Lobster tail. Lobsters are one of the most favorite seafood that is being consumed worldwide. There are many ways to cook the Lobster tail but no other method can beat the end results of sous vide cooking. Lets do sous vide lobster tail recipe Review.
In this post, we are going to learn how to sous vide Lobster tail along with some of the best sous vide Lobster tail recipes. Also, we will share everything you should know before cooking the succulent Lobster tail followed by a brief review of the Sansaire sous vide immersion circulator which is ideal for both beginners and expert cooks.
Why Should I Sous Vide Lobster Tail
Sous vide lobster tail is an entire game changer. Sous vide is an amazing cooking method that will turn the raw Lobster into a luscious dish. It is far better than old traditional ways of boiling, steaming, or roasting the lobsters.
If you want to make butter poached lobster tail or some other fancy looking lobster dishes like Garlic Butter Saus Lobster tail, Lemon Butter Lobster tail, or any other restaurant quality lobster, then sous vide lobster tail is your way to go.
Cooking lobster seems a lot difficult and it is significantly complex with other means, but with sous vide it gets done in the simplest manner. Just add some butter and your desired ingredient to get the foolproof sous vide lobster tail ready.
By cooking lobster sous vide, the white meat becomes so flavorful, juicy, and tender that can never ever get by other traditional cooking methods. After sous vide lobster tail, you would just need to make the sauce with butter and other ingredients.
This amazing sous vide lobster tail recipe does not require additional work in advance. Just get the lobster tail ready to sous vide and Wola! It will be ready to serve with butter poach.
Things To Consider When Buying Lobster Tails
Since the quality of the meal depends on the ingredients. So it is important to consider the following things.
Sous Vide Lobster Tail Preparation
No matter what type of lobster you get either Marine lobster or a spiny rock lobster. It is important to take out the meat from its tail’s shell before cooking in sous vide.
If you don’t want to remove the shell, remember the lobster’s shell has much sharp projection which could puncture the sous vide bags and the thick buttery juice of the lobster would leak out and could clog the sous vide immersion circulator.
That’s why don’t risk it and carefully separate the meat from the shell. Below we have provided a detailed method of preparing the lobster to sous vide.
Separating The Meat From The Tail, Claws & Knuckles
You can buy both live or dead lobster from a market to cook. First, we will learn how to deal with a live lobster.
If you have bought a live lobster home, just kill it before working on meat separation because it would be really painful for any organism to experience its meat getting torn apart. So, stab in its head to kill the fresh lobster. It will help to kill it real quick. Then make the pieces of its body with a sharp knife or just simply twist it and pull it.
If the lobster has a hard shell, you should use the knife set or if it has a soft shell, you can use your bare hands. We would prefer to get the soft-shell lobster as they are not only easy to prepare but also they are sweeter.
After making pieces, you would notice the soft and delicate meat appearing in its tail. That’s the real thing you would need to cook. But it’s not that easy to separate the raw lobster meat from its shell. So, boil it for some time and then remove the shell.
You should also know that, just like lizards, lobsters’ tail also jerk and curl even after separating from its rest of the body. So, to avoid this jerking, lay the lobster tail flat on a shelf and insert the wooden skewers close to the shell so it will remain stiff. This curling or jerking is a reflex action that can continue for up to 2 hours.
After inserting the skewers, put the lobster tail in a pot full of water to boil for 2 minutes max then transfer it to an ice bath immediately. It will help you to separate the meat from the tail, knuckles, and claws.
For separating the meat from the lobster tail, squeeze it hard until you hear the sharp sound of breaking along the sides of the tail to the top. This sound is of beaking the cartilaginous substance underneath the tail shell.
Then start pulling the shell upward from the sides firmly to separate the meat. The white meat will come off easily. If you manage to crack open the tail, then it will be super easy to take the fresh lobster meat.
Taking the meat from the lobster claws will be quite tricky than its tail. If you have a soft-shell lobster then use kitchen shears to open the claws and separate the meat. Or if the shell is too hard, then better use a heavy knife’s blunt spine to break it open and use your hands to take the meat.
Break off the smaller pincer first and be very careful so the inside meat won’t get damaged. Then open the claws from their bottom by using the kitchen shears or just crack it with the strong heavy tool. The purpose of doing this is to make enough cuts that lobster meat can be easily extracted.
Now, comes the most difficult part to get the lobster meat – Knuckles meat. Since this part of the exoskeleton has many spines which could harm you. So, safety first. Grab anything to hold the knuckles safely like a thick kitchen towel or just wear thick plastic gloves.
Then gently use the kitchen shears to cut it open and poke the meat out with wooden skewers or chopsticks.
After taking out all the lobster meat, dump the waste into a dustbin and get ready to move on to the next step.
Sous Vide Lobster Tail Bagging And Cooking
There is a big difference between red meat and white meat. When you sous vide red meat, never add butter or other fat into the sous vide bags because when the temperature of the water bath rises, the fat-soluble substances get discharged from the meat and dissolved into the fat present in the bags.
It also dilutes the flavor and is a reason for losing the red meat nutrients. Also, after sous vide, their meat needs searing for finishing but Lobster meat is a lot different. It has a loose structure that does not discharge the essential nutrients even with fat like butter present in the sous vide bag.
Also, lobster meat does not require searing or any other finishing procedure. It is ready to serve right after removing it from the sous vide bags. Its special protein structure also allows adding some butter in the bags to the sous vide lobster tail because it sticks with the meat until you eat it.
Moreover, fat being an organic substance allows transferring the flavor or other ingredients like tarragon or parsley into the meat. So, you can also add these aromatic ingredients into the bags with the butter. This trick also works with steamed or boiled lobster.
Once the lobster meat is added into the sous vide bags with the butter and other ingredients, seal up the vacuum bags by either using a vacuum sealer or a water displacement method. Then set the appropriate temperature and time to sous vide lobster tail.
Set Sous Vide Temperature and Time
Next, you would need to set the appropriate time with temperature to get your desired end results. You can cook sous vide lobster tail at any temperature over 120°F.
At 115°F, you will get the soft slippery texture of the lobster tail. It is recommended to cook at this temperature, you you have made thin slices of the meat and want to enjoy it cold with some yuzu juice, or soy sauce. The meat at this temperature is semi-cured and translucent. Or if you want to enjoy the hot lobster tail then go with butter-poached sous vide lobster tail.
The temperature for cooking different parts of the lobster meat is quite different so also look for what kind of meat you want to cook. For instance, if you want to sous vide lobster claws then it will be cooked at 140°F because it’s more jelly-like soft, and slippery.
To firm the structure of this soft claw meat, you have to cook it at 150°F to get a pleasant texture. It is much like other meat like beef or mutton, you have to cook different parts of red meat at different temperatures.
There are some sous vide cookers that have the feature that allows you to just select the dish from the control panel and it automatically handles the time and the temperature.
It is also available in sous vide precision cookers, but the difference is you can choose the level of tenderness or other desired results through the mobile app and it will control the cooking process to great precision.
If you don’t have them, then don’t worry. Here, we have suggested the precise temperatures for different sous vide lobster tail textures.
Translucent and soft
Succulent and tender
Close to traditional
At this lowest temperature, the lobster tail remains translucent from the center and has a slick texture. These sous vide lobster tail is either served with drawn butter or Thai style lobster salad
Lobster tail cooked at this temperature is most liked due to its uniform tender texture inside out. It is soft compared to the one cooked with traditional means. This is very delicious sous vide lobster tail with juicy meat which is either served cold in a form of rolls or hod with dawn butter.
If you like the texture of lobster tail cooked via traditional method then cook it at 140°F. At this temperature, the meat of lobster tail gets firm but also has the amazing taste of sous vide.
It is the ideal temperature if you want to serve sous vide lobster tail in an old traditional fashion.
Where timing is concerned, you can cook lobster tail for about 20 minutes to up to 1 hour. 20 minutes is enough to thoroughly cook the 1.5 lbs lobster tail meat. If you cook it for 60 minutes, the meat becomes firm but if you will overcook it, then the lobster tail will turn mushy.
Cooking Sous Vide Lobster Tail
You can also sous vide lobster tail with the shell, but it is better to follow the above directions to separate the meat from the lobster so it will cook evenly. Also, season the lobster meat with kosher salt.
Generally, heavy seasoning is preferred for sous vide cooking but seafood taste better with light seasoning.
After seasoning, put the lobster tail in a plastic bag along with some butter pats around it. You can seal the bags carefully with the help of a vacuum sealer which is a standard method of air locking the bags.
Apart from this, you can also use zip lock bags or the traditional method of water displacement to remove them from the bags.
While you were busy preparing the bags, the water bath will get ready for the sous vide lobster tail cooking. Now, place the bags slowly into a preheated water and ensure that the zipper of the bags remains above the water surface.
For this, you can either use sous vide rack or clip to prevent the bags from floating in the water bath.
While the sous vide lobster tail, you can prepare your favorite sauces to serve the lobster tail. Below we have shared the top 3 best sous vide lobster tail recipes with amazing servings ideas, the time required, and every detail that you would need to cook thesaurus vide lobster tail.
Serving Ideas For Sous Vide Lobster Tail
If you are planning to sous vide lobster tail, it is important that you know how it should be served after cooking. Otherwise, this fancy dish could easily turn into a boring meal. Therefore, we came up with amazing serving ideas mentioned below.
- You can make a salsa verde, it is a lovely yet delicious sauce to have with sous vide lobster tail.
- Also, you can make a garlic butter sauce that we will discuss later in this recipe blog.
- Preparing some side dishes would also be a great idea. These side dishes include Air Fryer Zucchini Fritters, Easy Crusty Bread, Cacio e Pepe Mashed Potatoes, and Warm Brussels Sprouts Caesar Salad.
Top 3 Best Sous Vide Lobster Tail Recipes
Recipe No. 1 Sous Vide Butter-Tarragon Lobster Tails
The sous vide lobster tail soaked in butter tastes incredibly tasty and if it is served with tarragon, then there will be no better match for its taste. If it is cooked with Anova Precision Cooker Pro, then it will get even better. It is suggested to serve the sous vide lobster tail with butter-tarragon from the bag along with some freshly cut lemon wedges.
Servings: 2 person
Cook Time: 60 minutes
Prep Time: 20 minutes
- Pure lobster tails’ meat without shell (2 pieces)
- Unsalted butter (8 tablespoons)
- Fresh tarragon (2 springs)
- Kosher salt (half teaspoon)
- Lemon wedges
- Attach the sous vide machine over the edge of the sous vide container and set the temperature of 134 Farhentite.
- Now put the meatloaf two lobster tails with salt, butter, and tarragon in zipper-lock vacuum-sealed bags.
- Carefully seal the bags and submerge them into the water bath when it is ready.
- Let it stay in the water bath for 60 minutes.
- When the time gets completed and the sous vide machine notifies that the food is ready they take out the bags from the water bath.
- Now, gently pour out the cooked sous vide lobster tail into a clean plate.
- Drizzle the sous vide lobster tail with the melted butter right from the bag and serve it with fresh lemon wedges.
Recipe No. 2 Butter Poached Sous Vide Lobster Tail
It might sound fancy and difficult to cook when we hear about butter-poached sous vide lobster tail. But it is unexpectedly easy to cook. Some people worry about overcooking the sous vide lobster tail and get the rubber texture, but with the sous vide method this concern has been eliminated and anyone can enjoy succulent sous vide lobster tail rolls.
Serving: 4 persons
Cook Time: 45 minutes
Prep time: 20 minutes
- Meat of lobster tails without shells (4 pieces)
- Kosher salt (as per taste)
- Unsalted butter (8 tablespoon)
- Chopped parsley for final garnishing
- Minced garlic cloves (4 pieces)
- Half lemon for sauce
- Lemon wedges for serving
- Preheat the water bath up to 135 degrees Farhenite using sous vide immersion circulator.
- Now remove the meat from the lobsters’ tails carefully by using the kitchen shears. Make a cut underneath the tail and where the hard shell meets the softshell. It will help to open it so you could remove the meat by sliding the fingers between the shell and meat to gently separate them.
- Sprinkle the kosher salt on the lobster tail meat.
- Put it in a plastic bag along with unsalted 2 tablespoon butter with each lobster tail meat in 4 bags.
- Distribute the butter evenly in the bag by using the fingers.
- Vacuum seal the sous vide bags with a good quality vacuum sealer or via the traditional method.
- After air locking the bags, nicely place them in the sous vide rank to make sure, they won’t move from their positions and the top of the bags stays outside the water bath.
- Cook for 45 minutes straight.
- Meanwhile, prepare the butter garlic sauce by pouring 4 tablespoons of butter in a hot pan and add the minced garlic cloves. Cook it until it gets brown and starts giving off an aroma.
- Then remove the frying pan from the stove and add lemon juice to the garlic butter sauce.
- Then add chopped parsley to the sauce.
- When the lobster tail is cooked, take it out of the bag carefully and place it in a serving dish with garlic butter sauce and some fresh lemon wedges to be squeezed over the meat for a sour taste.
Recipe No. 3 Sous Vide Lobster Tail With Butter Lemon
The sous vide lobster tail with butter lemon is also a popular dish that reminds in high demand in restaurants but with sous vide precision cookers, you can also make it at the comfort of your home by following the simple steps of this recipe.
The incredibly juicy and tender lobster tail meat enriched with butter lemon flavor is truly mouthwatering. So, you must give it a try. We bet you won’t regret it!
Servings: 2 person
Cook Time: 45 minutes
Prep Time: 15 minutes
- Meat of fresh lobster tails (2 pieces)
- Unsalted butter (2 tablespoon for sous vide and extra for dipping); make 8 small pieces
- Minced garlic clove (1 piece)
- Black pepper (one-fourth teaspoon)
- Lemon slices (of two large fresh lemons)
- Salt (one-fourth teaspoon)
- Chopped parsley (optional)
- Sous vide container
- Sous vide precision cooker
- Kitchen tongs
- Kitchen scissors
- Zipper lock bags
- Add tap water in the sous vide container or sous vide instant pot up to the optimal level so the sous vide machine could work effectively.
- Set the temperature of 140°F or 150°F on sous vide immersion circulator according to your texture preference from the above temperature texture table.
- Next, prepare the lobster tail to sous vide. You can either use the method provided earlier or simply use sharp kitchen scissors to cut open the exoskeleton of the lobster.
- Make a cut in the middle and keep the blade going along the midline to its top tail.
- Now, you can see the fresh jelly-like lobster meat. Use your fingers or the handle of the spoon to extract the lobster tail meat from its body and gently poke it out.
- For this, just lift and pull the meat out from the shell, and don’t worry if the end is still attached because it’s needed in this recipe.
- Sprinkle pepper, salt, and season with minced garlic.
- Push back the lobster meat in its shell gently.
- Use a brush to apply butter on the top of the lobster tails.
- Take the sous vide bags and make a layer of sliced lemon. Then place the lobster tail on its top to sous vide.
- Vacuum seal the zipper lock bags by vacuum sealer or water displacement method, in which the bags are sealed leaving a corner and then slowly submerged into the water that pushes out all the air and then rest of the bag is sealed.
- When the water bath is ready for cooking, place the bags slowly while ensuring that the ingredients in the bags are fully submerged so they get evenly heated during the cooking process.
- Leave it for 45 minutes to 60 minutes in the weather bath.
- After the time has been completed, carefully pull out the bags from the water bath.
- Open the zipper and take out the lobster tails with a help of kitchen tongs. The sous vide lobster tails don’t need searing, So they will be ready to be served right out of the sous vide bath.
- For a beautiful presentation, lift the tail and allow the tender juicy meat to come out of it.
- Place lemon wedges on the side of the dish and pour out melted butter in a serving bowl as a delicious dip.
- If you want to change the presentation, then you can. The purpose is to make the dish look incredibly beautiful.
- 20 minutes would be added to the cooking process if the frozen lobster tails are used in sous vide.
Sansaire Sous Vide Immersion Circulator Review
If you need the best inexpensive sous vide precision cooker, then the Sansaire sous vide immersion circulator is a must-buy. It has been a very successful model in terms of evenly heating and great precision cooking results.
Its unique design does not only looks gorgeous but also functions incredibly well. It lacks the proper control panel like Anova Precision Cooker Nano but does everything that you can ever expect from a sous vide machine.
The Sansaire sous vide immersion circulator is a popular kitchen tool that is used in restaurants due to its commercial-grade built-in quality and performance.
It features an easy-to-use control panel and a wide digital displace screen on the handle which shows the temperature. This smart sous vide gadget is capable to cook nearly everything that you wish to eat.
The digital readout is relatively brighter than other sous vide machine models on the market, which makes it very comfortable for eyes to read it from a distance without straining your eyes in a dim environment.
You can set the temperature just by dialing the numbers. It does not have a time setting option, So you would need to keep track of time on your own. Which won’t be that difficult, just set a timer on your mobile phone to know when your dish will be ready for serving.
Its strong circulators keep the water temperature uniform throughout the water bath for even heating and perfect sous vide cooking. It has the potential to keep the temperature of the water bath the same until the cooking process gets completed. It means, it can stay on up to 24 hours straight without exhausting.
When using sous vide immersion circulator, remember to use BPA-free bags or those bags which are safe to cook in or are specifically designed for sous vide cooking because these bags are reusable and do not contribute to plastic pollution in the environment.