Sous Vide Lobster Tails Recipe (2024)

FAQs

How long does it take to sous vide a lobster tail? ›

It might well convince them that sous vide is something special here. As for timing, it takes about 20 minutes for the tail from a one-and-a-half-pound lobster to cook through, though anything up to an hour, or even a little longer, won't hurt it much. Cook it too long and it'll begin to suffer, turning mushy.

How are sous vide lobster results different? Having a device to keep a precise temperature while cooking ensures that you will never undercook or overcook your food items.

The hands-down best way to cook lobster tails is on the grill. Cooked inside the shell, the meat stays tender and sweet (not fishy!) and takes on a slight smokiness.

Your tails are defrosting so they will leak fluid. If your tails are frozen and you are planning on cooking them today, that is not a problem. Put your lobster tails in a sealed bag and soak them in cold water for at least 30-60 minutes.

140°F / 60°C: Close to Traditional. At 140°F, your lobster becomes as firm as if it were cooked via traditional methods, though it still has the flavor advantages offered by sous-vide.

What is the Best Sous Vide Lobster Temperatures and Times? Lobster cooked sous vide is tender and succulent. I prefer mine cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a softer texture you can drop the temperature lower.

Sous Vide Lobster Cooking Temperature

140°F / 60°C - Close to traditional steamed lobster texture. NOTE: If you can't get live lobsters, frozen lobster tails will work as well. Ignore all instructions pertaining to claws and serve 1 1/2 to 2 lobster tails per person, depending on their size.

Cover the pot with the lobster tails in boiling water with a lid. Keeping the pot covered is essential, as this will help steam the lobster tails evenly and thoroughly. Let the lobster tails steam for 8-10 minutes or until they turn bright red. Be careful not to overcook them, making them tough and rubbery.

As a lobster is cooked, the tail meat naturally wants to contract and curl; the skewer will keep it straight. This technique also works for large shrimp and prawns. If you're boiling lobsters and are working with even numbers, you can also keep their tails straight by tying each pair together before boiling.

The issue we see again and again is the recommended cooking times are often too long. Overcooked lobster will be tough and chewy no matter if you steam or boil them. When in doubt, use a meat thermometer to help you ensure you're not overcooking those large lobsters.

What is the tastiest way to cook lobster? ›

Broiled: This is my go-to way. It is quick and easy and simple broiled on high heat and up close to top of the over. This makes a tender lobster tail ever time. Baked: Very similar to broiling except under average heat and extra time when cooking.

Mushy Lobster

Some chefs suspect that freezing, thawing, then refreezing could be a big factor in why meat becomes mushy. Another reason could be the lobster was recently dead or almost dead and released enzymes that start the decomposition process prior to being cooked.

Broil 3-4 inches from heat for approximately 1 minute per ounce. (ie: a 4 oz tail would take about 4 minutes). Watch carefully.

Cooking Method #1: Boiling

Bring a large pot of heavily salted water to a boil over high heat. Add the lobster tails and boil uncovered until opaque all the way through and the internal temperature registers 135 to 140ºF, 6 to 8 minutes. Using tongs, remove the tails from the water.

Brine: This is optional, but it will add moisture and plump them up. Place 8 whole tails in 16 cups of water with ½ cup kosher salt and ½ cup sugar stirred in. Set in the refrigerator for 2 hours before grilling. Remove from brine, and rinse the tails well.

Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil — stronger than a simmer, but weaker than a rolling boil. Add lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 1 minute per ounce to cook.