Sous Vide Lobster Tail Recipe
Our Sous Vide Lobster Tail recipe combines the precision of sous vide cooking with the decadent flavors of lobster to create a truly extraordinary dining experience.
Ingredients
- 6 pounds lobster tail (cut in half lengthwise, approximately 4 pieces at 1.5 pounds each)
- ½ teaspoon Salt
- 2 cloves garlic (diced)
- 4 tablespoons Unsalted butter (cubed)
- 2 teaspoons Olive oil
- 1 tablespoon Fresh parsley (chopped)
Instructions
- Prepare the sous vide machine by heating it to 130 degrees. Prepare lobster tails by skewering them and seasoning them with salt. Combine lobster with garlic and butter in a vacuum-sealed bag. Use multiple bags if necessary to vacuum seal the bag in a flat layer.
- Using sous vide machine, prepare lobster tails at 130ºF for 25 minutes. In order to stop the cooking process, place the vac seal bag in an ice bath for a couple of minutes after it is done cooking.
- Keep the sous vide lobster tails on their skewers, and pat them dry after removing them from the bag. You can eat the lobster tails now or grill them in the next step.
- Heat the grill to 500° and brush a thin layer of olive oil over the lobster meat. Directly over the heat, place lobster tails with the meat facing down on the grill. In order to create cross-grilling marks, the lobster should be grill-grilled for 1 to 2 minutes, then moved perpendicularly for another 1 or 2 minutes.
- Sprinkle fresh parsley over the grilled meat once it has been removed from the grill.