These Sous Vide Lobster Tails are tender, juicy, and bursting with lemon butter flavor. Cooking lobster is no longer intimidating thanks to the sous vide method. It’s a no-fail recipe that yields the most delectable restaurant-quality dish at home!
- 2 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
- Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 140°F (60°C). (If you prefer a firmer texture, raise the temperature to 150°F.)
- To prepare the lobster tail, use sharp scissors to cut along the middle of the top shell towards the tail’s fins (do not cut through the end). Make certain that you cut in a straight line.
- Separate the meat from the shell with the handle end of a spoon, then slowly pull out the shell. Lift the meat gently up and out of the shell while the end is still attached to the shell.
- Season the meat with salt, pepper, and garlic powder. Then re-insert the meat into the shell.
- Place butter cubes on top.
- Sous Vide Lobster Tail: Place lemon slices in a large zip-lock bag in a single layer. Serve with seasoned lobster tails on top.
- Vacuum seal the bag using the “water displacement” technique, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Cook for 45 minutes to 1 hour, depending on the size of the lobster.
- Remove the lobster tail from the bag when the timer goes off. Because lobster tails can be served immediately after sous vide cooking, there is no need for searing.
- Optional: For a more aesthetically pleasing presentation, lift the meat up and out of the shell.
- Serve immediately, accompanied by lemon wedges and melted butter for dipping.
It’s fine to leave the lobster meat in the shell if you don’t want to remove it for seasoning. This step aids in lifting the meat out later after it has been cooked for a better presentation.
Cooking time is increased by 20 minutes if you cook your lobster meat from frozen.
- Category: Fish
- Method: Sous Vide
- Cuisine: French
- Serving Size: 2 servings
- Calories: 152kcal
- Sugar: 1g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 7g
- Protein: 11g
- Cholesterol: 110mg
Keywords: Sous vide lobster tail, lobster tail recipe, sous vide recipe, lobster tail