Sous Vide Butter-Poached Lobster Tails represent the pinnacle of refined seafood cooking, delivering unmatched tenderness and pure lobster flavor. Cooking lobster sous vide ensures precise temperature control, resulting in perfectly cooked meat that is silky, juicy, and never overdone.
Butter Poached Lobster Tails:
Poaching the lobster gently in butter enhances its natural sweetness while maintaining a delicate texture. This method is favored by professional chefs for its consistency and elegance, making it an ideal choice for romantic dinners, celebrations, or gourmet home cooking.
History:
Butter-poached lobster has long been associated with fine dining and classic French culinary techniques, where gentle cooking methods preserve delicate proteins. The sous vide technique, developed in France in the 1970s, revolutionized professional kitchens by allowing chefs to cook food evenly at controlled temperatures. Combining sous vide with butter poaching is a modern evolution that elevates traditional lobster preparation into a flawless, restaurant-quality experience.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Sous Vide Butter-Poached Lobster Tails
Ingredients
- 4 lobster tails, shells removed or split
- 1 cup unsalted butter (or ghee), melted
- 1 clove garlic, lightly crushed
- 1 tsp fresh thyme or tarragon
- Salt, to taste
- Optional: lemon zest or splash of lemon juice
Instructions
- Preheat sous vide water bath to 140°F (60°C) for tender lobster.
- Place lobster tails in a vacuum-seal or zip-lock bag.
- Add melted butter, garlic, herbs, and a pinch of salt.
- Seal the bag, removing as much air as possible.
- Submerge in the water bath and cook for 45–60 minutes.
- Remove lobster from the bag and gently pat dry.
- Optionally sear briefly in a hot pan for color.
- Serve immediately with extra butter from the bag.
Notes
- Use high-quality butter for best flavor.
- Do not exceed recommended temperature to avoid toughness.
- Lobster can be held warm in the sous vide bath for up to 1 hour.
- Minimal seasoning allows lobster flavor to shine.
- Fresh lobster delivers superior texture and taste.
Tips for Poached Lobster Tails:
- Add vanilla bean or bay leaf for subtle aromatic notes.
- Clarified butter creates a cleaner, silkier finish.
- Use kitchen shears to remove shells easily.
- Serve with asparagus, risotto, or mashed potatoes.
- Finish with flaky sea salt for extra elegance.
FAQs for Poached Lobster Tails:
Q1: What is the best sous vide temperature for lobster?
140°F (60°C) produces tender, buttery lobster without firmness.
Q2: Can I sous vide frozen lobster tails?
Yes, add 10–15 minutes to cooking time.
Q3: Do I need to vacuum seal?
A zip-lock bag using the water displacement method works well.
Q4: Can I prepare this ahead of time?
Yes, lobster can be chilled and reheated gently in butter.
Q5: Is searing necessary after sous vide?
No, it’s optional and mainly for visual appeal.
Conclusion:
Sous Vide Butter-Poached Lobster Tails are the ultimate expression of elegance and precision in seafood cooking. With their luxurious texture, rich butter flavor, and foolproof preparation, they are perfect for special occasions or whenever you want to enjoy restaurant-quality lobster at home.