Sous Vide Lobster Recipe

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Written by Jason Logsdon
Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them.

 Sous vide surf turf 38 This recipe is from our book, Sous Vide Grilling which is filled with great recipes for you to use on the grill.

For more sous vide recipes and tips you can get our other books: Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Lobster Recipe

 By Jason Logsdon
Published August 23, 2012
Cooking Time: 15 to 35 Minutes (why the range?)
Temperature: 126°F / 52.2°C for sushi quality or 140°F / 60°C otherwise
Serves: 4 People

Sous Vide Lobster Ingredients

4 lobster tails, split
6 tablespoons butter
4 thyme sprigs
4 lemon wedges
1 tablespoon fresh tarragon, chopped
2-4 ounces butter, melted

Sous vide lobster tomato raw above

Sous Vide Lobster Instructions

Pre-Bath

Preheat the water bath to 126°F / 52.2°C for sushi quality or 140°F / 60°C otherwise.

Place the lobster tails, the butter, and the thyme sprigs in the sous vide pouches. Sprinkle with salt and pepper then seal the pouches and place in the water bath to cook for 15 to 35 minutes.

Finishing the Sous Vide Lobster

Heat a grill to high heat.

Remove the lobster tails from the sous vide pouches and pat dry. Place them flesh side down on the grill and cook until they begin to brown, about 2 minutes.

Serve the sous vide lobster with the lemon wedges and a bowl of the warm, melted butter from the bag with the tarragon mixed in so people can dip the lobster while they are eating.

This recipe is from our book, Sous Vide Grilling which is filled with great recipes for you to use on the grill.

Sous vide lobster tomato salad bagged For more sous vide recipes and tips you can get our other books: Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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