Sous Vide Lobster Tails

Last updated on November 13, 2019

The best sous vide lobster tails are sweet and buttery, delicate and meaty. In this recipe you’ll learn the best time and temperature for sous vide lobster tails and how to finish them on the grill. Let’s sous vide!

I’ve done a lot of experimenting with sous vide seafood! The texture of lobster cooked sous vide style is somewhere between shrimp and crab. It melts in your mouth and will never be chewy is you stick with this recipe.

Love to cook this way? Get inspired with ideas from my 2020 sous vide cookbook. 

Ingredients for sous vide lobster

Here’s what you need to sous vide lobster tails. To make four servings, get about 6 pounds of lobster tails – about 4 tails at 1.5 lbs each. The lobster tails are cut in half lengthwise then skewered, which makes them easier to grill. 

Here’s a tip for purchasing lobster tails – Don’t be fooled by the largest lobsters when purchasing them. Often, the smaller lobsters are the most flavorful.

For flavoring, you’ll need salt, garlic, and butter. It’s quite simple, but delicious. 

To finish and plate, you’ll need a little olive oil and fresh parsley.

How to sous vide lobster – step by step

Skewer lobster tails and season them with salt. Add lobster to vacuum sealed bag with garlic and butter. Vacuum seal in a flat layer, using multiple bags if needed.

Time and temperature to sous vide lobster tails

Sous vide lobster tails at 130ºF for 25 minutes. When cooking is done, move the vac seal bag to an ice bath for a couple minutes to stop the cooking process. 

Then remove sous vide lobster tails from the bag, keeping them on the skewers, and pat the lobster dry. The lobster tails are ready to eat now, or you can grill them.

How to grill sous vide lobster

Preheat grill to 500° F. Lightly brush lobster meat with olive oil. Add lobster tails to the grill directly over heat with the meat facing down. Grill lobster for 1 to 2 minutes, then move lobster meat perpendicularly to create crossing grill marks for another 1-2 minutes. Remove from grill and sprinkle with fresh parsley.

Seasoning ideas for sous vide lobster

• Garlic lemon butter
• Old Bay (hey! We’re from Maryland so OB is always an option!)
• Rosemary
• Garlic – tons of fresh garlic!

What to serve with lobster

• Sous vide corn
• Broccoli
• Mashed potatoes
• Bacon-wrapped asparagus
• Garlic dill carrots

How to refrigerate leftover lobster

Remove the lobster tails from shells and store in a covered container for 2-3 days. Leftover lobster is great in salads the next day. 

Which wines pairs with lobster?

Lobster can be paired with either white or red wine. Go for a wine that’s low on acidity. Try a Riesling for white or Gamay for red.

Plating tips for lobster tails

The most important thing about plating lobster is to keep some element of the lobster’s shell or claw. The bright red color is beautiful on a crisp white plate. 

Tasty tips for lobster tails cooked sous vide

• Store leftover lobster tails in an airtight container for 2-3 days.
• To plate, keep an element of the lobster shell or claw. Serve lobster tails on these white rectangular plates.
• Wine to pair with lobster includes Riesling and Gamay. 

Readers love these sous vide recipes

• Sous Vide T Bone Steak
• Sous Vide Wings
• Sous Vide Turkey Breast
• Sous Vide Pulled Pork
• Sous Vide Onions in Beer
• Sous Vide Cookbooks for Beginners
• Sous Vide Shrimp Kebabs

Let me know when you make sous vide lobster tails. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

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Sous Vide Lobster Tails Recipe (Sip Bite Go)

The best sous vide lobster tails are sweet and buttery, delicate and meaty. In this recipe you’ll learn the best time and temperature for sous vide lobster tails and how to finish them on the grill. I’ve done a lot of experimenting with sous vide seafood! The texture of lobster cooked sous vide style is somewhere between shrimp and crab. It melts in your mouth and will never be chewy is you stick with this recipe. Let’s go!

Course Main Course, Main Dish

Cuisine American, BBQ

Prep Time 5 minutes

Cook Time 25 minutes

Finishing Time 10 minutes

Total Time 40 minutes

Servings 4 people

Calories 271 kcal

Author Jenna Passaro

Ingredients

• 6 lbs lobster tails (about 4 pieces at 1.5 lbs eaccut in half lengthwise
• 1/2 tsp salt
• 2 cloves garlic diced
• 4 tbsp butter unsalted, cubed
• 2 tsp olive oil
• 1 tbsp parsley fresh, chopped

Instructions

1. Preheat sous vide machine to 130ºSkewer lobster tails and season them with salt. Add lobster to vacuum sealed bag with garlic and butter. Vacuum seal in a flat layer, using multiple bags if needed.
2. Sous vide lobster tails at 130ºF for 25 minutes. When cooking is done, move the vac seal bag to an ice bath for a couple minutes to stop the cooking process. Remove sous vide lobster tails from the bag, keeping them on the skewers, and pat dry. The lobster tails are ready to eat now, or you can grill them according to the next step.
3. Preheat grill to 500° Lightly brush lobster meat with olive oil. Add lobster tails to the grill directly over heat with the meat facing down. Grill lobster for 1 to 2 minutes, then move lobster meat perpendicularly to create crossing grill marks for another 1-2 minutes. Remove from grill and sprinkle with fresh parsley.

Recipe Video

Recipe Notes

• Store leftover lobster tails in an airtight container for 2-3 days.
• To plate, keep an element of the lobster shell or claw. Serve lobster tails on these white rectangular plates.
• Wine to pair with lobster includes Riesling and Gamay. 

Nutrition Facts

Sous Vide Lobster Tails Recipe (Sip Bite Go)

Amount Per Serving (1 g)

Calories 271 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 272mg91%

Sodium 1199mg52%

Potassium 381mg11%

Carbohydrates 1g0%

Sugar 1g1%

Protein 32g64%

Vitamin A 435IU9%

Vitamin C 2mg2%

Calcium 166mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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