Sous Vide Butter-Poached Lobster Tails
Sous Vide Butter-Poached Lobster Tails are incredibly tender, rich, and flavorful. The slow, precise cooking locks in moisture while butter adds luxurious depth. Each bite melts in your mouth. This dish is simple yet extraordinarily elegant.
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.