There are very few people in the world who would turn down a nice lobster dinner. It’s amazing how sometimes the most foreboding creatures can yield the most delicious and delectable treats, but it’s true; and should go on to prove yet again that we shouldn’t judge a book by its cover.
Lobster can be served in many ways, grilled and boiled and with all sorts of sauces herbs and spices. We prefer the sous vide method as it guarantees all flavours will stay right there… in your plate.
2 whole lobsters, roughly 1 1/2 pounds each
2 tablespoons unsalted butter
2 sprigs fresh tarragon
4 lemon wedges
1/4 cup clarified butter for serving
OK, here we go.
- Hit your local fish shop up for some nice fresh lobster. They will normally clean and prepare the lobsters for you, saving you some precious time. If you don’t have a fish shop in your area then your local supermarket will most likely have frozen lobster tails. Not quite the same as the fresh variety but sometimes necessity dictates and we are forced to use what is available.
- Prepare an ice bath and boil a large pot of water. Also preheat your sous vide machine to 49o C
- Now add your tails and claws to the boiling water.
- Cook the tails for 1 minute and transfer to ice.
- Continue cooking claws for 4 minutes longer, then transfer to ice bath.
- Harvest time! Once the lobster pieces have cooled and you can handle them, you have to go about getting the meat out of the shell (this step requires the usual mallet and a shears). When you’re satisfied with your yield transfer it into one of our Vacuvita vacuum seal bags; adding 2 generous tablespoons of cool butter, the tarragon and a pinch or 2 of salt and then remove the air from the bag.
- Submerge bag into the sous vide cooker and cook for 20 minutes to an hour.
- Remove bag from water and meat from bag. Discard the tarragon and serve immediately with the lemon wedges and warm clarified butter for dipping.
Lobster is that type of food you should eat at least once in a lifetime. If you’re unfortunate enough to be allergic to it then our deepest sympathies.