Cooking lobster can be a frustrating task, often resulting in a tough, chewy and bland experience. Enter the sous vide technique. What is sous vide?
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The term sous vide (pronounced soo-veed) is a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature."
All you need is an immersion circulator and a vacuum sealer (optional). You can purchase both on amazon for about $120. If you don't want to invest in a vacuum sealer there are tons of videos on YouTube for the hack.
Ingredients:
2 Cold Water Lobster Tails 6-8 ounces, peeled from shells whole (Reserve shells for stock).
4 garlic cloves peeled lightly smashed with the side of a knife.
2 healthy knobs of unsalted, European style butter, cubed, chilled.
Several sprigs of your favorite herb(s), whole.
(We don't recommend rosemary, sage or any super strong herb. Try Chervil or flat Parsley).
Grey Sea Salt, a Pinch
White Pepper Corns in a pepper mill, a small twist on finest setting.
A dash of extra virgin olive oil
2 quart size vacuum seal bag
Method:
Ever so lightly rub the tails with extra virgin olive oil.
Lightly season tails with a small amount of sea salt and an even smaller amount of white pepper.
Place herbs on top and bottom of the tails and carefully press into flesh so they will stay.
Fold tops of vacuum seal bags over, so as to keep clean. If they become wet and oily they will not seal properly.
Place one tail in each bag along with butter, dividing garlic between both bags.
Fold bag tops back over.
Seal bags using whichever method you have chosen. It's important that there is a nice tight seal so the tails stay in place, if not water will get in and dilute flavor or remaining air will cause bag to float.
Now for the cooking, lobster can have a variety of textures; it just depends on temperature and cooking time. Here's a basic table:
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Sous Vide Lobster Cooking Temperatures
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120°F (49°C)
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Soft and translucent
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130°F (54°C)
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Tender and succulent
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140°F (60°C)
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Close to traditional steamed-lobster texture
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We set ours at 135˚F, for a minimum of 20 minutes.
To finish remove lobster from bag into a small pot with it's own vinaigrette. Check seasoning.
Serve on a plate with its own vinaigrette spooned on top. For an elegant touch place a few drops of fine white truffle oil on the tail.
Serve Immediately.
