Sous Vide Lobster

If you follow me on Instagram, you most likely have already seen my newest cooking-related acquisition:


I can’t claim credit for this, though – that honors belongs to my father. He wanted to give one of these nifty gadgets to me for Christmas – but when he mentioned it, I told him the truth: I had heard of a sous-vide cooker (thanks to Serious Eats) but knew absolutely nothing about how they work. So the day after Christmas, we sat together and did a little research. Suffice to say, my order was placed through Amazon about 10 minutes later.

Yes, I’m that influenceable.

Anyway, with New Year’s Eve looming on the horizon, I decided that my first project would be a lobster tail.


I followed the excellent tutorial on Serious Eats, and although the task seemed daunting at first, I was pleasantly surprised at how quickly and easily everything came together. After poaching the tail for one minute, and another one minute rest in an ice bath, I had the lobster removed from the shell:


Next step was to lay butter on the lobster and seal it up:


I had the cooker all set up and ready to go, so at this point it was simply a matter of waiting for the water temp to reach 140 degrees – then putting the bag in the water and setting the app timer on my phone.


It was right about this time that I called my father, completely giddy with excitement over the process. I’m sure he thinks I’m a lunatic. 

One hour later, we had this:


I am, in a single word, hooked. The lobster was cooked to perfection, and absolutely delicious. My next project: pork chops. My track record with them isn’t good at all – so I’m confident that this will be the way to go.

Sous Vide Lobster – adapted (slightly) from Serious Eats

  • 1 1/2 lb lobster tail
  • 2 tbs. butter
  • Cocktail sauce, or drawn butter for serving

Prepare an ice bath. Bring a large pot of water or a steamer to a rolling boil. Add lobster tail and cook for 1 minute. Remove tail with tongs and transfer to ice bath. Allow to cool for one minute, then remove shell by cutting down the length (both sides) and gently prying open. Place tail in a vacuum sealer bag, top with two tablespoons of butter, and vacuum seal.

Prepare another pot of water and using the sous vide precision cooker, preheat a water bath to 140 degrees. Add bagged meat to water bath and cook for 1 hour. Remove bag from the pot, slice the meat and serve with drawn butter or cocktail sauce.


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