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

Sous vide lobster is very tender and soft – perfect for mopping up a great garlic-butter sauce. And using the temperature and time given here, there’s no chance of overcooking it and ending up with rubbery lobster. Note: To remove the lobster shell, spear the bottom of the lobster tail with a skewer and boil in a pot of water for 30 seconds. Then de-shell.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 00:30

Temperature : 129.2F / 54C

Ingredients

• 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

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

1. 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.
2. 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.
3. Drizzle the remaining garlic-butter mixture over the lobster. Scatter pine nuts over the lobster and serve with lemon wedges.