Sous Vide Poached Lobster "Fish and Chips"
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 2
1 lobster tail, removed from shell
Salt and freshly ground black pepper
3 tablespoons unsalted butter
Vegetable oil, for frying
2 fingerling potatoes, sliced into thin rounds
1 tablespoon sour cream
1/2 teaspoon malt vinegar
1 sprig dill
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Lightly season the lobster with salt and pepper. Place in a medium zipper lock or vacuum seal bag with the 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 25 minutes.
While the lobster is cooking, prepare the chips: Pour oil into a large saucepan until it reaches about 1 inch deep. Heat the oil to 375ºF over medium-high heat.
Add the potato slices to the oil and fry, stirring frequently, until crisp and golden brown, 3 to 5 minutes. Transfer chips to a paper towel-lined plate and season with salt.
In a small bowl, mix together the sour cream and malt vinegar. Season to taste with salt.
Place about 1 teaspoon sour cream mixture on the left side of each serving plate. Use the back of the spoon to spread the sauce in a streak along the side of the plate. Set aside for serving.
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 the lobster into bite-sized medallions. Place in a row on top of the sour cream mixture. Top each lobster medallion with a chip and a small piece of dill. Serve.