Sous Vide Lobster with Cubed Sweet Potato, Rocket and Pine Nuts

Ingredients for 1

• 1 lobster tail, shell removed

• Salt and freshly ground black pepper

• 2 tablespoons unsalted butter

• 1 small sweet potato, sliced into 1-inch pieces

• 3 sprigs thyme

• 3 sprigs rosemary

• 1 tablespoon extra virgin olive oil

• 1 clove garlic, minced

• 1 cup baby arugula

• 2 tablespoons pine nuts, toasted

• 1/2 lemon, sliced into wedges

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 129ºF (54ºC). Heat the oven to 410ºF (210ºC).

• Step 2

  Lightly season the lobster with salt and pepper. Place in a medium zipper lock or vacuum seal bag with 1 tablespoon butter. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.

• Step 3

  Meanwhile, roast the sweet potatoes: In a medium bowl, toss the sweet potato pieces with the thyme, rosemary, and olive oil. Season with salt and pepper. Transfer to a rimmed baking sheet. Transfer to the oven and roast, stirring halfway through, until the potatoes are browned and tender, about 30 minutes.

• Step 4

  Melt the remaining tablespoon butter in a small skillet over medium-high heat. Add the garlic and and 2 teaspoons water. Season with salt. Bring to a simmer and cook until the garlic is softened, 1 to 3 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Carefully remove the lobster from the bag and transfer to a cutting board. Slice into thin medallions.

• Step 1

  In a medium bowl, toss the arugula and roasted potatoes with half of the garlic-butter sauce. Transfer to a serving plate. Top with the lobster.

• Step 2

  Drizzle the remaining garlic-butter mixture over the lobster. Scatter pine nuts over the lobster and serve with lemon wedges.

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