SV Lobster Tail

Sous vide lobster tail with optional sear. As seen on the SVE channel on YT!

Author

Matheus Barbosa

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 2 Lobster tails
• 2 Tbsp garlic salt
• Freshly ground black pepper to taste
• 2 Tbsp unsalted butter
• 1 Lemon (optional)

Directions

1. Using scissors, cut off all flappers and spikey tips underneath the lobster tail
2. Using scissors, make a cut on the top shell along the tail length, opening up the tail like a purse
3. Using your hands, remove the tail meat outside of the shell, being careful to not completely detach it from the shell
4. Close the shell underneath the tail meat, creating a base on which to set the tail
5. Season with salt and pepper, then tuck it back in to the shell
6. Vacuum seal the tails and do the sous vide cook. Optional: add two thin lemon slices per tail inside the vacuum bag
7. After the cook remove the tail meat and let it sit on top of the shell the same way you did for the seasoning step
8. The lobster can be eaten at this point with melted butter, or quickly pan seared for about one minute on high with butter, or topped with butter and seared with a torch. Whatever you do, don't let the internet temperature go above 145F. Optional: serve with extra lemon wedges, especially if you omitted the previous optional lemon step

Finishing Steps

1. Serve with aglio e olio pasta or your side of choice