Warm Water Poached Fish Sous Vide Recipes

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SOUS VIDE BUTTER-POACHED LOBSTER TAILS



Sous Vide Butter-Poached Lobster Tails image

Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.

Provided by Bren

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 2

Number Of Ingredients 5

2 (6 ounce) lobster tails
2 slices lemon, plus more for garnish
2 teaspoons butter
1 pinch dried parsley
1 pinch granulated garlic

Steps:

  • Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
  • Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
  • Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
  • Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
  • When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 3.7 g, Cholesterol 112 mg, Fat 8.1 g, Fiber 0.9 g, Protein 26.8 g, SaturatedFat 4.7 g, Sodium 553 mg, Sugar 0.1 g

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