Sous vide lobster 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 can’t go wrong.
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 enjoy!
Time and Temperature
Cooking lobster 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. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).
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.
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 72 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 parsley, finely chopped for garnish
- 1 lemon, sliced into wedges
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 parsley and lemon, and enjoy!