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The Best Way to Cook Sous Vide Lobster At Home | Suvi

The Best Way to Cook Sous Vide Lobster At Home | Suvi - SUVI COOKING

Bored of eating the same meaty chicken and beef steaks? It's time to try something a bit different. Like the mouth-watering sous vide lobster tail recipe!

If you are a fan of eating delicious seafood meals, you're going to love our sous vide recipes for making sous vide lobster tail with exquisite taste and texture. The recipe is very simple, easy to cook, and even easier to learn.

So without wasting more minutes, let's see how to cook sous vide lobster tail at home. We're going to start with learning the effective sous vide method and see why it is the best way to prepare the sous vide lobster recipe.

Why Use The Sous Vide Method to Cook Lobster Tail?

Lobster tail meat is the kind of food that requires a very specific temperature for cooking. The meat is very delicate and easily overcooked. A little ups and downs in the heat and you'll be left with only a burnt plate of wasted lobster tails.

To control the temperature settings and provide only a calculated amount of heat, we use the Sous Vide Method. It's a very effective way of cooking heat-sensitive food items like the chicken breast, beef carpaccio, or bavette steak.

Using the sous vide method, you'll be able to preserve the juicy flavors of the meat while still keeping your sous vide lobster tail tender.

List of Ingredients

For cooking sous vide lobster tail, you don't need any rare type of ingredients. Instead, you can create this master lobster dish using the very basic everyday ingredients. Such as salted butter, salt pepper and some fresh garlic and lime.

Here's what you need to cook your sous vide lobster tail recipe.

1. Fresh Lobster Tails


For cooking a dish of tasty sous vide lobster recipe, you'll need at least 4 lobster tails. The tails should be large enough to serve a plate so make sure you buy large standard sized lobsters. Go to your nearest local market and ask for the best quality lobsters that are fresh and meaty.

2. Salt and Pepper

Salt and Pepper

Next, you'll need a 1 to 2 spoonfuls of of natural salt and freshly ground black pepper powder. These are the two essential ingredients that pack the lobster tails with juicy flavors which make it edible.

Also, make sure you're only using the freshly ground black pepper powder. With freshly-crushed pepper, you get that specific characteristic aroma of peppers which gives your dish a spicy pepper touch.

3. Fresh Garlic

Fresh Garlic

You will also need garlic for adding a unique buttery soft touch to your sous vide lobster tail recipe. About 3 to 4 garlic cloves will do just fine.

Make sure that the garlic cloves you are using are fresh otherwise it'll make your dish bitter. Press the garlic cloves with a spoon or flat knife to get maximum taste and garlic aroma.

4. Salted Butter

Salted Butter

Next you'll need 8 to 10 spoonfuls of unsalted butter in a small bowl. It is the most important ingredient when cooking sous vide lobster tail recipe because it helps to infuse the lobster meat with juicy flavors. You simply can't cook lobster tails without butter.

If you don't have unsalted butter available at home, you can use salted butter and skip the natural salt.

5. Fresh Chives

Fresh Chives

For adding some extra flavors you can also use 1 to 2 twigs of fresh chives or tablespoon of clean finely chopped chives. It will add a unique herbal flavor to your lobster tails and make your recipe more interesting.

6. Fresh Lemon Slices

Fresh Lemon Slices

For similar reasons of adding more flavors and citrus aroma into your lobster tails, you will need a fresh lemon or 1 to 2 spoonfuls of lime juice. Cut your whole lemon into thin slices and rub it over the lobster tail or squash and squeeze the lemon to get the lime extracts.

Basic Tools You Need To Prepare Sous vide Swordfish

To apply the sous vide method, you'll need the following set of necessary kitchen tools.

  • 12-quartz sous vide container
  • Kitchen Thermometer or immersion calculator
  • Vacuum-sealed ziploc bags
  • Vacuum Sealer
  • A small mixing bowl
  • Sharp kitchen knives
  • Pair of kitchen tongs
  • Spoons, forks and dishes

How to Cook Sous Vide Lobster Tail Recipe at Home—A Stepwise Cooking Guide:

For making the best sous vide lobster tail dish at home, follow our easy cooking guide step-by-step and make no mistakes!

Step#1: Preheat the Sous vide Pot and Thaw the Lobster Tails

Preheat the Sous vide

Let's start by taking out the lobster tails out of the freezer. Thaw the lobster meat frozen overnight while preparing to preheat the sous vide container on medium to high heat.

Step#2: De-shell Your Lobster Tails


Next you have to remove the lobster shells. Removing the shells helps to ease the process of keeping the lobster tail juicy and te no no nder. Plus the shells have sharp edges so removing them would protect your ziplock bags from tearing apart.

Removing the shells is not a very stressful process so don't worry. It's pretty similar to how we remove skin scales when cooking the salmon sous vide recipe.

Step#3: Prep the Lobster Tails With Seasonings

Prep the Lobster Tails With Seasonings

Now, brush up some butter on the lobster tail meat and sprinkle salt and pepper powder. Place the clean lobster tails into the ziploc bag. Add twigs of chives and lemon slices and seal the bag using the vacuum sealer.

Step#4: Cooking Sous Vide Lobster Tail

Cooking Sous Vide Lobster Tail

Now, place the bag inside the sous vide container and set the heating temperatures. For the most flavorful lobster tail having tender and succulent meat, Make sure to keep the temperature stable between 136°F to 138°F or 57.8°C to 59°C. Cook for about 45 minutes.

Step#5: Plate Your Sous Vide Lobster Tail!

Plate Your Sous Vide Lobster Tail

After 45 minutes, take out the tails using a pair of kitchen tongs from the vacuum-sealed bag. Plate the lobster tail fish filet on a dish and serve it hot.

Pair up the Sous Vide Lobster Tail with Tasty Sides!

For elevating your sous vide lobster tail recipe with an interesting choice of sides, you can create tarragon sauce or delicious fish marinade. Add boiled veggies or fries to complete the restaurant dish look.

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