Tips: The hardest part of the recipe is removing the lobster tail meat from the shell. But don’t worry, it’s not that difficult and we have a video to help you if you need it. The only other tip is to defrost the lobster tails, which you can do overnight in the fridge or faster (see FAQ).
Traditional methods vs sous vide method
While lobster tails can be successfully broiled, boiled, steamed, or baked, all of these more traditional methods have one drawback in common. It’s just too easy to get overcooked lobster with a rubbery texture. Especially if you are cooking lobster tails for the first time or infrequently.
The sous vide method uses precise temperatures that will cook lobster tails in a sous vide water bath to the exact doneness you choose, every time. With such an expensive delicacy, this is a great stress reducer. It’s the easiest way to achieve virtually guaranteed perfection.
Cooking time and temperature
Choosing the best temperature is the only guesswork you’ll have the first time you make the recipe. You will need to experiment with these options to find your sweet spot.
- 130F/54.4C: tender, juicy, slightly translucent
- 136F-138F/57.8-59C: tender, succulent, little to no translucency (this is my preference)
- 140F/60C: tender, slightly firmer, similar to a steamed lobster
- 150F/65.6C: firm, closer to traditional texture
You can of course try any temperature in between.
How to serve sous vide lobster tails
The beauty of this lobster tail recipe is that it can be served on its own as a buttery lobster tail with the bag of liquid butter (or extra butter) and a squeeze of lemon.
