Sous Vide Lobster
Lobster sous vide is a cooking style that uses low temperatures to cook lobsters in their shells. The process requires the lobster to be immersed in hot water for an extended period of time, usually with the lid on top. This cooks the crustacean without overcooking or drying it out.
Sous vide lobster with shell is a dish that has been gaining popularity in recent years. This dish requires cooking the lobster in a water bath for an extended period of time.
Lobster Sous Vide
Lobster Sous Vide
J. Kenji Lopez-Alt, J. Kenji Lopez-Alt, J. Kenji Lopez
Time to Prepare: 20 minutes
1 hour to cook
1 hour 20 minutes total time
Skewers made of wood or metal that are stiff
Kitchen Shears or a Heavy Knife’s Spine
Circulator for Sous Vide Immersion
Container for Cooking
- 2 live lobsters, each weighing 1 1/2 pound
- 2 tbsp butter (unsalted)
- 2 fresh tarragon sprigs
- serving with lemon wedges
- For serving, 1/4 cup clarified butter
Each lobster is killed by slicing its carapace in two with a knife plunged into its head. Remove the tail and claws by twisting them. Carapace may be discarded or saved for stock.
Place the tails flat on a chopping board and insert two firm wooden or metal skewers down their length, as near to the shell as possible.
Make an ice bath for yourself. Bring a big saucepan of water or a steamer to a boil. Cook for 1 minute after adding the lobster tails and claws. With tongs, remove the tails and place them in the ice bath. Cook the claws for another 4 minutes before transferring to the cold bath.
Squeeze the sides of the shell inward until they break to shuck lobster tails. Pull the shell’s sides outward. The shell should be simple to open. Remove the flesh from the tail and put it aside.
Break off the tiny pincer, taking careful to get the flesh out of it, to remove the claw meat. Crack the bottom of the shell with kitchen shears or the spine of a hefty knife to create a hole big enough to remove the flesh. Carefully remove claw meat by shaking the shell or sliding it out with the back of a wooden skewer.
Remove knuckle flesh by slicing apart shells with kitchen scissors and removing meat with the back of a wooden skewer. Use a kitchen towel to assist you grip your knuckles if they are very prickly.
Preheat a water bath to the appropriate temperature using a sous vide precision cooker.
Place the meat in a vacuum bag or a heavy-duty zipper-lock bag. 2 tablespoons butter (30g) and tarragon sprigs Using the water displacement technique or a vacuum sealer, remove all air from the bag.
Cook for at least 20 minutes and up to 1 hour in a water bath with packaged meat.
Remove the lobster from the bag, toss out the tarragon, and serve immediately with lemon wedges and a dipping sauce of hot clarified butter.
If live lobsters are unavailable, frozen lobster tails will suffice. Depending on the size of the tails, serve 1 1/2 to 2 lobster tails per person. Step 1 and any instructions on claws or knuckles may be skipped.
Sous Vide Lobster is a cooking technique that involves placing food in a plastic bag and submerging it in water heated to the desired temperature. Reference: sous vide lobster serious eats.
Frequently Asked Questions
How long do you sous vide lobster?
I am not sure how long you are supposed to sous vide lobster, but it is usually done for 2-3 hours.
What temp should you sous vide lobster?
Is sous vide good for lobster?
Sous vide is a cooking technique that involves sealing food in a plastic bag and placing it in water heated to precisely the desired temperature. This method can be used for many different types of foods, including lobster.
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