Sous Vide Garlic Lobster
This easy recipe can pair so well with many things! Lobster is so good and if you shop around you can get for a decedent price.
Ingredients
Lets Get Cooking!
-
Instructions
- Set Sous Vide to 136° F
- Prep vacuum seal bag ready to except 1 lobster tail (one per bag works best)
- Rinse lobster tail under very cold water (dry with paper towel)
- Take kitchen shears and cut the sharp tips on the under side of the lobster (so they don't pierce the bag)
- Place lobster in bag
- Season while in bag with the salt and garlic powder
- Place 1 tbsp of butter on the under side of the tail
- Vacuum seal
- Add bag with lobster tail into the Sous Vide water and weight down with kitchen utensils if needed.
- Cook for 2 hours (see notes)
- Remove from Sous Vide
- Slice open bag and poor liquid into a container to keep (see notes) and take out lobster tail
- Melt 2 tbsp of butter in small dipping dish (for when you eat the lobster)
- (optional) I take a blow torch to the underside and top of the tail for just a few seconds to help with color and makes plating quite nice
- Done! You are ready to eat!
-
Equipment
See recommended equipment below!
Note
*While the lobster is cooking, plan and prepare what you are making to go along with it. This time I made roasted Brussel sprouts with a dipping cream sauce and a few pieces of bacon.
*Liquid from the bag is to salty on its own but I like to keep for the next day to make mac and cheese and use this liquid in place of some of the butter (just cook down a bit). If you make more than one tail you will have plenty. If you time it right you can make lobster mac and cheese with your tails instead.
sous vide, lobster, garlic, romantic dinner, anniversary at home
