The best lobster tail recipe

Can you cook frozen lobster tails?

It would be difficult to remove the meat from a frozen tail, so it’s best to thaw the tails first. However, it is possible to cook a frozen lobster tail by leaving the shell on while cooking. Just add 30 minutes to the cook time. Then remove the meat from the tail after the cooking process.

What should I look for when buying lobster tails?

Look for a label on the package that says only “lobster.” Try to avoid glues that include tripolyphosphate (preservative). Look for tails that do not have discoloration or black spots on the lobster meat. It is safest to buy frozen lobster tails unless you buy them from a reputable fishmonger.

advance

Store. Remove from the sous vide water bath, immerse the bag in an ice bath for 5 to 10 minutes. Transfer to the refrigerator for 2-3 days. Or take it out of the bag, place it in an airtight container, and store it in the refrigerator for up to 4 days (if the shell is removed from the lobster).
To reheat: Place the lobster in a ziplock bag, heat a sous vide machine or water bath to 120°F, submerge the bag using the water displacement method, and reheat for about 20 minutes.

Do you love cooking sous vide?

Try our best sous vide recipes with tips for beginners

Easy sous vide lobster tail recipe

Enjoy this easy, impressive and succulent recipe for butter poached lobster tail for a special occasion. Perfectly cooked every time with just 3 simple ingredients. A decadent delight!

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HEAT SOUS VIDE BAIN-MARIE: to the desired temperature, Note 4.
REMOVE TAIL MEAT FROM SHELLS: Using kitchen shears or shears, cut half off bottom of shell. Pry both sides of the shell open with your fingers, opening the shell. Use a tablespoon (slide it between the meat and the shell) to lift the meat out of the shell. Or use your fingers to pull it out. Here is a video on how to remove the tail from the shell.
BAGGED LOBSTER TAIL MEAT: Place lobster meat in a ziplock bag (to use the water displacement method). Add 3 tablespoons of butter and tarragon or another herb. If the butter is unsalted, add a pinch of salt. Alternatively, use a vacuum-sealed bag and seal it with a vacuum sealer.
SOUS VIDE LOBSTER: Cook lobster tails in a sous vide water bath for 45 minutes to 1 hour.
FINISH AND SERVE: Remove lobster tails from bag. Pour the liquid from the bag into a shallow bowl, place the lobster tail(s) on top, sprinkle with parsley or tarragon, and squeeze lemon juice or serve with lemon wedges.
How to buy lobster tails: Buy 2-3 tails for two people, depending on the size. Figure 2 per person if 4 to 6 ounces (113 to 170 grams) or one per person if 7 to 12 ounces (198 to 340 grams). If possible, buy premium cold-water lobster tails, avoiding packages that say tripolyphosphate (preservative).
How to defrost lobster tail (2 options):
- Thaw overnight in the refrigerator, or
- Place them in a bowl of cold water (you can put them in a bag if you want) for 10-15 minutes.
Fresh herbs: If you don’t have tarragon or don’t like it, try fresh chives, oregano, dill, or cilantro. Or a pinch of dried herbs such as herbes de provence.
Temperature adjustment for sous vide bath. Choose the best temperature for you.
- 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
Forward:
- Store. Remove from the sous vide water bath, submerge the bag in an ice bath for 5 to 10 minutes. Transfer to the refrigerator for 2-3 days. Or take it out of the bag, place it in an airtight container, and store it in the refrigerator for up to 4 days (if the shell is removed from the lobster).
- To reheat: Place the lobster in a ziplock bag, heat a sous vide machine or water bath to 120°F, submerge the bag using the water displacement method, and reheat for about 20 minutes.