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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Precision® Cooker Accessories
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Ingredients for 4
4 Filets Steaks
Salt to taste
Fresh Ground Pepper
4 Lobster tails
4 tbsp Butter
Bernaise Sauce (optional)
Directions
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Step 1
Generously salt filets and leave uncovered in your fridge for 4 hours. Up to overnight.
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Step 2
After dry brining filets gather your lobster tails. Start off by bagging your filets.
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Step 3
Set your Anova to 130 degrees F / 54.4 C. Place bags with filets in the bath for two hours.
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Step 4
Turn attention to the lobster tails. Boil water in a medium pot. Once boiling, drop tails in for 1 minute.
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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.
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Finishing Steps
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Step 0
Remove filets from bag and dry with paper towels. When dry, generously pepper each side.
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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.
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Step 2
Remove lobster from the bath. To plate you can slice the tail in half and place on top
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Step 3
Or you can shred and position on top
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Step 4
Either way you choose, top with a delicious sauce such as a Bernaise either homemade or store bought.