Sous Vide Lobster Tails Recipe (2024)

FAQs

How long do you sous vide a lobster tail? ›

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.

Lobster is cooked when it reaches 135 to 140 degrees F. Insert the thermometer into the thickest part of the tail (through the underside) to check. In addition, lobster meat will be white when fully cooked.

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.

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.

Bake until meat is opaque and lightly browned (145 degrees), allowing 4 to 6 minutes for 4-oz. lobsters and 8 to 10 minutes for 8-oz. lobsters. Remove lobsters from oven.

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.

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.

Cleaning a lobster doesn't just mean rinsing it off, though. Before cooking things like lobster tails, if you aren't planning to boil them, require some rinsing under that exoskeleton.

Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. Remove from the grill to a platter, flesh-side up.

Is it better to boil or bake lobster tails? ›

Boiling lobster tails is a great choice because if stored and thawed your lobster tails properly, this is the cooking technique we recommend to minimize your tails sticking to the shell! Boiling is always a safe bet and if you are a first-timer or old-timer, this is the technique you can count on.

130°F / 54°C: Tender and Succulent

It's fully firm and meaty, but it's much more tender than lobster cooked via more traditional methods due to the evenness of the cooking from edge to center. This lobster is succulent and delicious whether you serve it hot with drawn butter or cold in a roll.

To obtain the very best flavor and texture, it is important that your lobster tails reach room temperature before the cooking process begins. Plan ahead by placing your frozen lobster tails in a covered bowl, leaving them in the refrigerator overnight.

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.

Inspect the shell. It should be bright red. Using a chef's knife, split the shell where the tail meets the body. If the meat is white, the lobster is fully cooked.

Bring the water to a boil. Add the lobster tails to the steamer basket in a single layer and cover the lid. Cook until the lobster meat is opaque and white. Test for doneness by cutting a slit in the bottom tender shell and peaking in at the meat.