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Overhead view of 4 bright red sous vide lobster tails lined up on a cutting board from the top left of the photo down to the bottom right corner.

Sous Vide Lobster Tails

mylifeinbalancegroup.com/sous-vide-lobster-tails/
This sous vide lobster tails is easy and served with a simple garlic butter.
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large pot or other large, heat-resistant container
  • Sous vide immersion circulator
  • large food-safe vacuum sealing bag or large, sealable food-safe plastic bag
  • vacuum sealer optional, see Notes for alternative
  • Small saucepan

Ingredients

For the Lobster Tails

  • 4 medium lobster tails (shells removed)
  • salt (to taste)
  • 4 tablespoons cold butter (cut into small pieces)

For the Lemon-Butter Sauce

  • 4 tablespoons butter
  • 2 cloves garlic (minced)
  • 1-2 teaspoons fresh lemon juice

Instructions

For the Lobster Tails

  • Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 130° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
  • Place lobster tails on cutting board. Liberally salt both sides of lobster tails, then transfer salted lobster tails to sealable food-safe bag and add 4 tablespoons cold butter cut into pieces. Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag shut.
    Lobster tails with pats of butter in sealable plastic bag.
  • Once water bath is preheated to 130° Fahrenheit, place sealed bag in pot, making sure lobster tails are fully submerged. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.
    Overhead view of lobster tails in a plastic bag submerged in a sous vide water bath.
  • Cook lobster tails in water bath 1 hour. Approximately 5 minutes before cook time is up, prepare lemon-butter sauce.

For the Lemon-Butter Sauce

  • Heat small saucepan over medium-low heat. When saucepan is warm, add 4 tablespoons butter. Melt butter completely, then whisk in minced garlic and cook 1 to 2 minutes or until garlic is fragrant and softened. Remove saucepan from heat and whisk in lemon juice to taste. Set saucepan aside.
    Overhead view of lemon-butter sauce in a silver saucepan.

To Serve

  • Carefully remove bag from water bath. Remove lobster tails and transfer to serving platter or serving plates. Drizzle lemon-butter sauce over lobster tails or portion sauce into serving containers. Serve lobster tails warm with desired sides.
    Overhead view of cooked sous vide lobster tails and lemon-garlic butter sauce on a white plate.

Recipe Notes

  • Make it Dairy Free: Use a plant-based butter.
  • Water Displacement Method: Place lobster tails in large sealable food-safe bag (not a vacuum sealing bag) and seal bag halfway across top. Heat water with sous vide immersion circulator, then slowly lower half-sealed bag into heated water. The temperature difference will force air out of bag – you should see plastic bag cling to lobster. Once food is entirely submerged and all air is out of bag, seal bag completely and continue with recipe.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 252calProtein: 11gFat: 23gSaturated Fat: 15gTrans Fat: 1gCholesterol: 141mgSodium: 448mgPotassium: 141mgTotal Carbs: 1gFiber: 0.04gSugar: 0.1gNet Carbs: 1gVitamin A: 702IUVitamin C: 1mgCalcium: 63mgIron: 0.2mg
Recipe By: Sam Guarnieri
https://mylifeinbalancegroup.com/sous-vide-lobster-tails/