Seafood is delicious and it can be quite confusing to prepare. There are three categories of seafood.
There are fish, shellfish, and invertebrates. Lobster is quite popular in the shellfish category.
It is rich in copper, selenium, zinc, and other nutrients. The USDA puts a cup of cooked lobster at 129 calories.
You can cook this shellfish by steaming, boiling, grilling, baking, broiling, or smoking based on your preference and what is most convenient for you.
If you overcook lobster you will be left with rubbery meat that is not in the least bit tantalizing. This is why I have laid out a more worthwhile lobster recipe for you.
This sous vide recipe is the perfect way to achieve flavourful, nicely cooked, and tender lobster that will melt in your mouth. In just a few steps, you will have the best lobster you ever tasted on your plate.
Let’s dive into it.
Serving size: 2.
Preparation time: 15 minutes.
Cook time: 45 minutes – 1 hour.
For this recipe you will need:
2 Lobster tails (make sure that the lobster is live)
2 tablespoons of butter
1 clove minced garlic
1/4 teaspoon salt (sea salt or regular salt will do)
1/4 teaspoon pepper (ground black pepper)
2 lemons (slice them up)
chopped parsley (this is optional for additional flavor)
1. Fill up your water bath if you are using a pot or sous vide machine.
2. Set the temperatures to your preferred texture outcome. Here we will set it to 60°C (140°F). This should give us a firm chewable texture.
3. Cut your lobster along its shell to be able to separate the meat from the shell. This enables you to season it properly and the meat to cook well.
4. Carefully lift the meat from the shell using the help of a spoon’s end. Do not remove the meat entirely so that it can look good with the shell still on it when it’s fully cooked.
5. Season your lobster tails then add the butter on top.
6. Push back the meat into the shell.
7. Put your lemon slices in a vacuum or Ziploc bag. Add the seasoned lobster tails on top.
8. Use a vacuum sealer to seal your bag or use the water displacement method.
With the water displacement method, place the open bag slowly inside the water until you reach just below the seal. This displaces air from the bag. You can then seal your bag.
Sous vide is a slow cooking method. It will evenly cook your lobster tails leaving them well cooked and delicious.
Fresh lobster will take from 45 minutes to one hour to cook. Frozen will require 20 extra minutes of cook-time.
Place your sealed bag in the water bath and set a timer.
When the timer goes off, the lobster is ready for you to devour it. Avoid leaving it in the heated water for long so that it does not overcook.
Instead, take it out right away and serve. You can remove the meat from the shells for an appetizing appearance.
Garnish the lobster with lemon slices and sprinkle some parsley on top. Dip with melted butter.
You can eat the delish tails with mashed potatoes or broccoli.