Lobster tail doesn't have to be an expensive restaurant-only meal. You can sous vide lobster tail right at home. We’ll use a live lobster, since dead lobsters start to liquefy their bodies leaving only the shells. Frozen ones have ice crystals that damage the lobster's meat.This recipe will entail cooking lobster tail at a low temperature to prevent it from becoming too hard. You'll end up with a super juicy dish.Keep in mind that this recipe could take you over an hour due to prep work with the live lobster.
Fill a pot with water and put it over Medium heat. Bring it to a boil.
In the meantime, we have to kill the lobster first, here’s how to do it the most humane way possible.
Lay the lobster on your table, and get a large knife. On the lobster’s head you’ll find a small incision, now place the point of the knife on it. Press hard with the tip of the knife and go through the whole head.
At this point the lobster is ready, and hasn’t felt any pain. Stick the wooden stick up the tail, starting from lower side of the fin. This helps prevent the lobster tail from rolling on itself while cooking.
Put the salt in the boiling water, and then submerge the lobster. Be precise as this step will ensure getting the meat off the shell.
Start boiling for 8 minutes. While it's boiling, fill a bowl with ice and water.
Once the 8 minutes are up, take the lobster out of the boiling water and immediately put it into the ice bath. This will cause a thermic shock and allow you to get the meat off the shell without any effort.
Take the lobster out and start removing other parts of the lobster.
Start by twisting and turning the lobster head to detach it. Do the same with the lobster's front legs.
Take the tail, and cut around the shell with the scissors. Peel the shell off, and you will get the lobster tail.
You can also break the lobsters claws, and get more meat from them, since every part of the lobster is filled with meat. Use your scissors for it.
Take the stick off, and place the lobster tail inside a vacuum bag with rosemary, olive oil and 1 tsp of salt.
Seal the bag and cook in the sous vide cooker at 55°C / 131°F for 17 minutes.
Once the lobster is cooked, put a pan over medium heat, with 0.7 oz. (20 gr) of butter and dry the lobster down, toss it in the pan andslowly cook for about 3 minutes.
Here is your sous vide cooked lobster, ready to be served on top of vegetable pureé or as a snack inside a sandwich.