Surf & Turf


I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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Recipe Temp 130 F / 54.4 C
Recipe Time
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A decadent Sous Vide take on Filet and Lobster. Great for that special meal.

Ingredients for 4

  • 4 Filets Steaks

  • Salt to taste

  • Fresh Ground Pepper

  • 4 Lobster tails

  • 4 tbsp Butter

  • Bernaise Sauce (optional)


  • Step 1

    Generously salt filets and leave uncovered in your fridge for 4 hours. Up to overnight.

  • Step 2

    After dry brining filets gather your lobster tails. Start off by bagging your filets.

  • Step 3

    Set your Anova to 130 degrees F / 54.4 C. Place bags with filets in the bath for two hours.

  • Step 4

    Turn attention to the lobster tails. Boil water in a medium pot. Once boiling, drop tails in for 1 minute.

  • Step 5

    After a minute. Transfer tails to a quick ice bath. When chilled. Take tails out of the shell. Combine tail meat with butter into a ziplock style bag. When your filets have one hour remaining, drop the bag with your tails into the bath and cook for one hour.

    • Finishing Steps

    • Step 0

      Remove filets from bag and dry with paper towels. When dry, generously pepper each side.

    • Step 1

      Heat a cast iron skillet over high heat till lightly smoking. Add a high smoke point oil such as avocado oil and sear each filet for 1 min each side.

    • Step 2

      Remove lobster from the bath. To plate you can slice the tail in half and place on top

    • Step 3

      Or you can shred and position on top

    • Step 4

      Either way you choose, top with a delicious sauce such as a Bernaise either homemade or store bought.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time