Sous Vide Lobster Tail

By: sousvideguy
I'll be real with you here. The hardest part about cooking lobster now is being able to remove the meat from the tail. Sous vide lobster is crazy simple - one of the few proteins that do not need a sear after cooking. Literally drop the lobster tails and some butter in a bag, cook for an hour, and serve. It's 100% better than broiling, boiling, and steaming.


1 Serving
2 Lobster Tails
10 Tbs Butter
Fresh Parsley
120 F for 1 hour | Soft
130 F for 1 hour | Tender
140 F for 1 hour | Firm
Instructions are at