These Sous Vide Lobster Tails are incredibly tender, juicy, and full of delicious lemon butter flavor. With the sous vide method, cooking lobster is incredibly easy and there’s no searing required. This no-fail butter-poached lobster recipe produces the most succulent restaurant-quality seafood at home!
Sous Vide Lobster Tails
This sous vide lobster recipe takes the guesswork out of cooking and you’ll cook like a pro. It’s much better than baking, steaming, or baking method, and guarantees perfect lobsters every time! Dip them in melted butter – OMG – it will be the best lobster you have ever tasted!
Servings 2 Lobster Tails
Equipment
- Sous Vide Cooker
- Zip-loc Bags
- Kitchen Tongs
- Kitchen Scissors
Ingredients
- lobster tails
- 2 tablespoons unsalted butter cut into 6-8 small pieces Plus more for dipping
- 1 clove minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large lemons cut into slices
- chopped parley optional
Instructions
- Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 140°F (60°C). (Set the temperature to 150°F if you prefer the traditional firmer texture.)
- Prepare the Lobster Tail: Using sharp scissors, cut along the middle of the top shell towards the fins of the tail (don’t cut through the end). Make sure to cut in a straight line.
- Use the handle end of a spoon to separate the meat from the shell, and slowly pull out the shell. Gently lift the meat up and out from inside the shell while the end is still attached to the shell.
- Season the meat with salt, pepper, and minced garlic. Then push the meat back in the shell.
- Add butter pieces on top.
- Sous Vide Lobster Tail: Place lemon slices in one single layer in a large zip-lock bag. Add seasoned lobster tails on top.
- Vacuum seal the bag using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Cook the lobster for 45 minutes to 1 hour.
- When the timer goes off, remove the lobster tail from the bag. As lobster tails can be served right after sous vide cooking with no need for searing.
- Optional: Lift the meat up and out from inside the shell for a beautiful presentation.
- Serve immediately with lemon wedges and melted butter for dipping.
Notes
If you don't want to lift the lobster meat out of the shell for seasoning, it's ok to leave them in the shell. This step is to help to lift the meat out later once cooked for a better presentation.
If you cook your lobster meat from frozen, add 20 minutes of cooking time.
If you cook your lobster meat from frozen, add 20 minutes of cooking time.
