Sous Vide Poached Lobster Recipe

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DELICIOUS

Description

Sometimes lobster is on sale and I adore eating it. This recipe is a modification of Thomas Keller’s poached lobster in “Under Pressure” his sous vide book.

Ingredients

1 lobster tail (defrosted)
2 Tablespoons of Butter
(you can use an herb of choice as well but I like mine just old school)
Salt
* Click to ingredient to choose one

Directions

1
Take the lobster tail out of the shell
2
Set your Sous Vide machine to 54 degrees Celsius and make sure it gets to temp.
3
Vacuum pack the butter in with the lobster and throw it in the water. Add a pinch of salt.
4
Wait 15 minutes (it’ll stay good up to 25) and eat it in a delicious frenzy.