Water bath cooking is a technique that has been used since the medieval times. In the 1970s, the sous vide cooking method was first introduced in France. This is a cooking method that cooks food in vacuum packed bags at a water bath with a précised and controlled temperature. This reached the United States in the year 2000.
Modern cooking technique once popular only in fancy French restaurants are now widely used in home kitchens. Sous vide machines have made chefs out of home cooks. These also yielded many creative recipes over the past years since it has been used.
Lobster tail sous vide is amazingly simple as there is no need to sear it after cooking. All you need to do is just place some lobster tails and butter in a vacuum sealed bag. Cook it for an hour and its ready to serve.
Lobster tail sous vide taste much better than broiled, boiled, steamed or roasted lobster tail. It has the best tender, buttery and sweet flavor. Cooking lobster tail sous vide is the most error proof of all cooking methods and it allows lobster meat to pack in some extra flavor.
Lobster tail or seafood in general cooked over high-heat results in it being rubbery. However, when cooked with the sous vide cooking method, you are able to slow cook seafood over controlled and précised low-heat. This will make your lobster tail tender and silky.
Before cooking lobster tail Sous Vide, you need to detach the shell from the meat. The shells have sharp parts that may tear the plastic bags. The bags should not have any holes as even the smallest of holes can gum up the immersion circulator with the protein of the thickened protein or the butter. Once raw, lobster meat is delicate and soft. To avoid mangling the meat, parboil lobster tail before detaching the tail from the skin.
What You Will Need to Cook the Recipe
- Lobster tail, 2 pieces
- Butter, 10 tbsp
- Parsley, fresh
Lemon Butter Sauce
- Butter, ½ stick or 113 g, melted
- Lemon, 1 piece, cut into wedges
- Pre-heat water bath based on what you want to achieve with the lobster tail:
- Translucent, soft – 1200F / 1 hour
- Tender – 1300F / 1 hour
- Firm – 1600 F / 1 hour
- Immerse frozen lobster tails in cold water for about 30 minutes or until defrosted.
- Detach lobster meat from the shell by using a kitchen shear to cut through the middle of the shell. Firmly and slowly pull out the shell making sure not to mangle the meat. You can also parboil the lobster tail to easily detach the meat from the shell.
- De-vein the lobster tail, if necessary.
- Toss in the lobster tail, 3 tablespoon butter and fresh parsley inside a vacuum sealed bag
- Cook Sous Vide for 1 hour.
- Serve hot or cold with Butter Lemon Sauce. (Melt 8 tablespoons of butter over medium heat. Squeeze some lemon into the butter.)
Lobster tail can be served straight from the sous vide bag and there is no need for searing. The butter that was cooked sous vide together with the lobster tail sticks to the lobster tail until eaten.