Butter Poached Sous Vide Lobster Recipe 415 Food

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

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.

BUTTER POACHED SOUS VIDE LOBSTER RECIPE - (4.1/5)

Steps:

• Fill and preheat the SousVide Supreme to 140F/60C. Remove the meat from the lobster tails in one piece. Arrange the lobster tails side by side in a small (quart/0.9 liter) cooking bag. Add the butter, a scant pinch of salt, and the tarragon to the bag and vacuum seal. Submerge the bag in the water oven to cook for 20 to 30 minutes. To serve, remove the tails from the pouch to a warm plate. Pour the pouch liquid into a ramekin and stir in a squeeze of fresh lemon juice for dipping.

BUTTER POACHED LOBSTER SHOOTERS

Steps:

• Reserve 1 cup of clarified butter and try to keep warm.
• Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
• While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.