Sous Vide Connecticut Style Lobster Toast Recipe

For the Lobster

Pre-Heat Sous Vide water bath to 130F/54C.

Place 1lb raw lobster meat into a Ziploc style bag with butter and aromatics. Place inside bath using the water displacement method and cook for 45 minutes, at most 1 hr.

To Finish

Gently Melt 2 sticks of butter in a pot over the stove. Optionally clarify the butter by removing the fat solids from the top. Add cayenne pepper to the butter and stir. Keep Warm.

Using a pan, lightly mayo both sides of a piece of Texas style toast (any thick piece of toast can work here). Gently toast over medium low heat until both sides are golden brown.

When the toast comes out of the pan, lightly salt both sides.

When the lobster is done, transfer to a cutting board and chop into generous pieces. Serve over the toast with clarified butter spooned on top and garnished with chives.