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!
6lbslobster tails (about 4 pieces at 1.5 lbs eaccut in half lengthwise
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.
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.
Store leftover lobster tails in an airtight container for 2-3 days.