Sous Vide Lobster Tail

Never overcook lobster again. Dry, rubbery shellfish is basically the worst. Ensure your pricey dish is perfect with a quick sous vide soak.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 130F / 54.4C

Ingredients

• Lobster tails (1-2 per person)
• Butter
• Tarragon
• Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Place lobster tails in reusable ziplock or vacuum bag. Add several knobs of butter, a few pinches of salt, and a few sprigs of tarragon.
3. Place in water bath and sous vide for 1 hour.

Finishing Steps

1. Remove lobster from bag. Reserve butter.
2. Using kitchen shears or a sharp knife, make a vertical cut along the middle of the tail. Remove lobster, and dip in melted butter to serve!