Sous Vide Lobster Tail


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 Oreg ...

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

Edge-to-edge perfection. No skill required.

Ingredients for 2

  • Lobster tails (1-2 per person)

  • Butter

  • Tarragon

  • Salt


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

  • Step 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.

  • Step 3

    Place in water bath and sous vide for 1 hour.

    • Finishing Steps

    • Step 0

      Remove lobster from bag. Reserve butter.

    • Step 1

      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!

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130 F / 54.4 C Recipe Temp
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