Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 lobster tails
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.

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  • Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.

  • Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.

  • Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.

  • When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

Nutrition Facts

196 calories; protein 26.8g; carbohydrates 3.7g; fat 8.1g; cholesterol 112mg; sodium 553mg. Full Nutrition
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