What Makes This Recipe So Good
You can’t go wrong with cooking lobster tails sous vide! Considering the price tag of this amazingly delicious food, you definitely want to avoid overcooking it. No rubbery lobster ever using the sous vide method, it’ll get perfectly cooked every time. Incredibly tender, buttery, and full of flavor, this is the way to go! This method is very easy! All you’ll need to do is seal the lobster with butter in a food-safe bag, submerge it in the controlled water bath, and let it cook for 1 hour. Melt a little butter with fresh minced garlic to serve it with when the lobster tails are ready. If you want to serve a whole meal that’s as elevated, exquisite, and exceptional as these lobster tails, then your sides matter! I highly recommend pairing your lobster with our amazing risotto recipe or a creamy pasta. Don’t forget the fresh vegetables, either! Asparagus, seasoned broccoli, or over-the-top green beans would all go well here, as would a batch of truffle mashed potatoes.
Chef’s Tips
Make sure the lobster tails shells are removed before adding them to the zip-top bag. To remove them, use kitchen shears, to cut the underside shell right down the middle, then cut the attached sides, and using your fingers, peel the shell off the lobster meat. The lobster tails must be defrosted completely before you cook them. If you buy them frozen, you can keep them on a plate refrigerated overnight, or until fully thawed. While we’re keeping the seasoning super simple, salt and butter, you can absolutely customize it to your taste. Add a few sprigs of fresh herbs like parsley, tarragon or dill, a couple of fresh crushed garlic cloves, or a few strips of lemon zest. If you’re not ready to eat the lobster tails right after cooking, don’t remove them from the zip-top bag they cooked in, submerge the bag in a water bath to cool, before transferring to a glass air-tight container. Keep in the fridge for up to 3 days.
More Sous Vide Recipe To Try
Sous Vide Chicken Breast Simple Sous Vide Potatoes Sous Vide Flank Steak with Homemade Chimichurri Garlic and Herb Sous Vide Turkey Sous Vide Pork Tenderloin Sous Vide Salmon Oven-Finished Sous Vide Brisket Sous Vide Mashed Potatoes Sous Vide Pork Belly
