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    Home » Recipes » Sous Vide » Sous Vide Seafood » Buttery Sous Vide Lobster Tail Recipe

    Buttery Sous Vide Lobster Tail Recipe

    Published: Jun 21, 2021 · Modified: Mar 6, 2022 by Jenna Passaro · This post may contain affiliate links.

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    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!

    Cooked sous vide lobster tails.

    Table of Contents

    • Why it’s my #1 sous vide lobster dish
    • Ingredients for sous vide lobster
    • How to sous vide lobster – step by step
    • FAQ for this lobster recipe
    • The Perfect Sous Vide Setup
    • Are you a foodie, too?
    • Sous Vide Lobster Tails Recipe (Sip Bite Go)

    Why it’s my #1 sous vide lobster dish

    • You can’t mess it up! Sous vide seafood is an amazing option for home chef’s new to cooking delicate seafood dishes at home.
    • Perfect texture. The texture of lobster cooked sous vide style is somewhere between shrimp and crab. It melts in your mouth and will never be chewy.
    • Simple ingredients.
    • Ready out of the bag. Unlike sous vide steak, you can serve it immediately.
    • Get tips to finish the lobster tails on a grill. I’ll teach you how.

    This is a recipe feature from my sous vide cookbook. 

    Sous vide lobster tails.

    Ingredients for sous vide lobster

    Here’s what you need to sous vide lobster tails.

    Ingredients for sous vide lobster tail recipe infographic chart with joule sous vide machine and lobster tails salt butter olive oil parsley and garlic captions.
    • Lobster tails – To make four servings, get about 6 pounds of lobster tails – about 4 tails at 1.5 lbs each. The lobster tails in my photos were cut in half lengthwise then skewered, which makes them easier to grill.
    • Salt
    • Butter
    • Olive oil
    • Parsley
    • Garlic
    uncooked lobster tails

    TIP: Don’t be fooled by the largest lobsters when purchasing them. Often, the smaller lobsters are the most flavorful.

    New to sous vide techniques? Learn why is sous vide so popular.

    How to sous vide lobster – step by step

    Step 1. Preheat sous vide machine to 130º. 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.

    Vacuum sealed sous vide lobster tail meat.

    Step 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.

    Step 3. 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.

    Skewered lobster tails in a pan.

    Step 4. 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.

    Step 5. Remove from grill and sprinkle with fresh parsley.

    Cooked sous vide lobster tail .
    As you can see, it’s super easy to remove the lobster meat from the shell after sous vide cooking it.

    Another seafood recipe to check out include this air fryer scallops dish.

    FAQ for this lobster recipe

    Can you sous vide frozen lobster tails?

    Yes! Sous vide frozen lobster tail for an additional 30 minutes. This will account for the time needed for the lobster to thaw in the sous vide water bath. Remember to always repackage food in a new ziplock bag using the water displacement method, or transfer them to a vacuum seal bag. Don’t forget to season them prior to sous vide cooking.

    How do you 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. 

    Why is my sous vide lobster mushy?

    Some sous vide recipes have a long window of cook time. For example, something like a sous vide filet mignon or sous vide porterhouse can cook anywhere between 1-4 hours. But sous vide lobster tails need to be pulled out of the cold water bath at the exact time mentioned in this recipe. So remove the meat immediately to prevent it from becoming mushy.

    How do you season sous vide lobster?

    In addition to the simple Italian-inspired seasonings for this sous vide lobster recipe, you can season lobster tails with a compound butter with garlic herbs, a sprinkle of Old Bay seasoning, or a sprig of fresh rosemary.

    What goes well with lobster?

    A simple side dish of melted butter and lemon wedges is a good start. Here are a few side dishes to serve with lobster: sous vide corn, air fryer broccoli, sous vide asparagus, a wedge salad, garlic dill carrots, sous vide fingerling potatoes, mashed potatoes, or one of these potato side dishes.

    Which wines pairs with lobster?

    Cooked lobster tails work with both red and white wines that are low in acidity. Try a white Riesling or red Gamay.

    How do you plate 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. 

    Can you sous vide a live lobster?

    Haven’t tried it, and don’t recommend it. When working with a live lobster, it’s most ethical to quickly put it out of misery. Sous vide water is not boiling water, and so let’s just go with: No thanks.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    Are you a foodie, too?

    I’m passionate about sous vide cooking, and since publishing my sous vide cookbook, I’ve been on a mission to sous vide everything. Maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web.

    Want to see my latest sous vide experiments? Connect with me on Instagram @sipbitego. And check out my latest sous vide recipe videos on the Sip Bite Go channel.

    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!
    5 from 5 votes
    Print Pin Rate
    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: 271kcal
    Author: Jenna Passaro

    Ingredients

    • 6 lbs lobster tails (about 4 pieces at 1.5 lbs each, cut in half lengthwise)
    • ½ tsp salt
    • 2 cloves garlic diced
    • 4 tbsp butter unsalted, cubed
    • 2 tsp olive oil
    • 1 tbsp parsley fresh, chopped

    Instructions

    • Preheat sous vide machine to 130º. 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.
    • 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.
    • 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.

    Video

    Notes

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

    Nutrition

    Serving: 1g | Calories: 271kcal | Carbohydrates: 1g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 272mg | Sodium: 1199mg | Potassium: 381mg | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Sam says

      June 21, 2021 at 9:57 am

      These turned out amazing for Father’s Day. Next weekend the wife and I are attempting your sous vide pulled pork.5 stars

      Reply
    2. Sam says

      June 21, 2021 at 9:56 am

      These turned out amazing for Father’s Day. Next weekend the wife and I are attempting your sous vide pulled pork.5 stars

      Reply
    3. Vic says

      October 16, 2020 at 6:12 am

      Are these lobster tails 1.5 lbs each total 6 pounds???

      Reply
    4. Kelly Anthony says

      November 14, 2019 at 5:38 pm

      I didn’t realize that the smaller lobsters have more flavor. I love how simple you kept the seasoning so that the taste of the lobster doesn’t get lost.5 stars

      Reply
    5. Jamie says

      November 14, 2019 at 4:49 pm

      I love how thorough and informative this post is! My husband loves lobster so I know he’ll appreciate how tender these lobster tails are!5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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