Sous vide lobster tail is an absolute game changer. Cooking the lobster sous vide creates a tender, juicy lobster that you just can’t get with a traditional method. Then, add in some butter and garlic and you’ve got yourself a foolproof butter poached lobster.
The key to this recipe is its simplicity. The recipe takes almost no prep work, and is practically foolproof. Just add butter and garlic to the lobster and let the sous vide work its magic!
Also, lobster is one of the few proteins that does not need a sear after the cook. Simply put it on a platter, douse it with butter and chives and enjoy!
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.
The displacement method is a technique where you first place your food and marinades in a sous vide bag. Next, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag. Once all the air is out, zip up the bag and you’re all set!
Both techniques work for this recipe, so use whichever you feel more comfortable with!
Lobster Tail Time and Temperature
Cooking lobster tail at 55C/131F for 45 minutes is our favorite time and temperature. Cooking it for 45 minutes is the sweet spot for a juicy lobster. Also, cooking at a temperature of 131F results in a tender shellfish with unbelievable texture, every time.
Although this combination of time and temperature is our favorite, we recommend you test different combinations to find your personal favorite. To explore other time and temperature options, check out our cooking guide here.
Can You Sous Vide Frozen Lobster Tail?
The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.
That being said, make sure the lobster tail is removed prior to putting it in the water bath. This may be challenging if the lobster tail is frozen solid in the shell. If this is the case, place the tails in cold water for 30 minutes to thaw out, then remove the shell.
At this point, the only thing you’ll need to adjust is the cook time. If you are cooking frozen lobster sous vide we recommend adding an additional 30 minutes to the cook time, so one hour and 15 minutes total for the tails.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Check out our full list of recommended gear here.
Sous Vide Lobster in Garlic Butter Sauce
- 4 lobster tails, shells removed
- 8 Tbsp salted butter
- 3 cloves garlic, pressed
- 1 Tbsp fresh chives, finely chopped for garnish
- 1 lemon, sliced into wedges for squeezing
- salt to taste
Set sous vide machine to 55C/131F.
Place the lobster in a freezer bag with butter and garlic, and remove the air through a vacuum sealer or the displacement method. Drop lobster in the bath for 45 minutes.
Remove bag from bath. Gently take lobster tails out of the bag and place on a serving platter. Pour melted butter from the bag on to the lobster. Garnish with fresh chives, fresh squeezed lemon, a pinch of salt and enjoy!