Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe

More Recipes • Sous Vide Lobster Recipes • Sous Vide Vegetable Recipes
This post may contain affiliate links. Read more.
Written by Jason Logsdon

Creamy pasta and sweet "burst in your mouth" tomatoes, all topped off with succulent lobster...the perfect way to break up all the zoom calls and treat yourself to a delicious dish that is also easy enough to make that you can enjoy it during the week!

Today we are doing a Linguine with Lobster and Cherry Tomatoes in Parmesan Cream Sauce. Both the lobster and cherry tomatoes will be done sous vide. This is my favorite type of sous vide meal, it looks real fancy, but it comes together so fast. The longest part is heating up the water and cooking the pasta.

Sous vide lobster tail parmesan cream linguine 4

Serving Sizes

All together the meal will serve 2 people. Feel free to double or halve the recipe, it will work fine for most reasonable quantities of lobster.

Lobster Tail Time and Temperature

Lobster cooked sous vide is tender and succulent. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture and is my wife's favorite. For a much softer texture you can go lower as well. If it's your first time, I recommend 135°F or 140°F (57°C or 60°C).

Claws are usually cooked at a higher temperature, around 140°F to 150°F (60°C to 65°C).

Removing the Shell from the Lobster

Sous vide lobster is generally cooked best with the shell removed. To remove the lobster from the shell, I usually cut it off with kitchen shears. This method works very well, you can check it out on YouTube.

You can also boil the lobster for 1 to 2 minutes and chill it in an ice bath, which causes it to seize up and pull away from the shell some for easy removal.

Sous vide lobster tomato raw above

Sealing Lobster

When sealing lobster you want to make sure you don't crush it too much. The water displacement method works great, or you can pull a light vacuum when sealing it. I often leave it unsealed as well.

More Lobster Recipes and Tips

For more lobster recipes and tips, you can check out my dedicated page How to Sous Vide Lobster Times and Temperatures.

Substitutions

This recipe works almost as-is with shrimp or salmon. Clean and peel the shrimp and use your preferred temperature: I like 135°F and my wife prefers 140°F (57°C and 60°C).

To use chicken (or any other protein), show up to the class with it ready to be pulled from the bath about 30 minutes into the lesson. It can either be fully cooked and chilled, with the reheating step coming during the class, or you can start the sous vide process several hours before the class and then follow along.

If you don't like mushrooms, feel free to omit them. The shallots can be replaced by diced onions of most kinds, though the sweeter the better. The asparagus can be replaced by any green vegetable, I like green beans, snow peas, and chopped broccoli.

The linguine can be replaced with spaghetti or another thin pasta. Even a short, fat pasta like penne or farfalle works great, especially with chicken.

If you don't like cream, you can make a similar recipe with milk or even chicken or vegetable stock, it'll be more "rich" than "creamy" but is still tasty.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe

  • Published: April 05, 2021
  • By Jason Logsdon
  • Cooks: 135°F (57°C) for 30 to 40 minutes
  • Serves: 2

Ingredients

  • For the Sous Vide Cherry Tomatoes

  • 1 pint cherry tomatoes
  • 2 small sprigs fresh rosemary
  • 2 tablespoons olive oil

  • For the Sous Vide Lobster

  • 2 lobster tails, defrosted and shell removed
  • 2 tablespoons butter
  • 4 sprigs fresh thyme

  • For the Pasta

  • 2 portions of pasta, usually 4 oz to 8 oz total

  • For the Cream Sauce

  • Light olive oil, canola oil, or another sautéing oil
  • 1 bunch asparagus, trimmed and cut into 1" pieces
  • 8 ounces mushrooms, sliced or chopped
  • 1 tablespoon butter
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 2 to 3 tablespoons freshly grated Parmesan cheese
  • Freshly cracked black pepper

  • To Assemble

  • 6 fresh basil leaves
  • 1 lemon, quartered
  • Parmesan cheese for garnish

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions

To Start

Preheat a water bath to 135°F (57°C) or your preferred lobster temperature.

Bring a pot of salted water to a boil.

For the Sous Vide Cherry Tomatoes

Put the cherry tomatoes, rosemary, and olive oil in a sous vide bag then add salt and pepper. Mix together well, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Lightly seal the bag if desired then place the tomatoes in the water bath and cook for 30 to 45 minutes, they will hold until the other dishes are done.

Poached cherry tomatoes

Here's a more in depth look at how to sous vide tomatoes.

For the Sous Vide Lobster

Place all the ingredients in a sous vide bag then lightly seal.

Place in the water bath and cook until heated through, 30 to 40 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Pasta

Add the pasta to the boiling water and cook until al dente. Remove from the heat.

For the Cream Sauce

Heat a pot or pan over medium-high heat. Add some oil and the asparagus, then cook until it becomes tender. Remove the asparagus from the pan and set aside.

Add some more oil to the pan and add the mushrooms. Cook until they become tender then remove from the pan and set aside.

Turn the heat to medium, add the butter to the pan and melt it. Add the garlic and shallots then sauté for 1 to 2 minutes. Whisk in the flour then cook for 1 to 2 minutes while whisking lightly. Whisk in a few splashes of cream then slowly add the rest of the cream while whisking.

Add some freshly ground pepper until the sauce has a light bite to it.

Let the cream reduce over medium heat, if it's too thick at the end you can always use pasta water to thin it out while still adding flavor and body.

Once reduced, remove from the heat and stir in the Parmesan cheese.

Sous vide lobster tail parmesan cream linguine 11

To Assemble

Once everything is cooked, roughly chop the basil.

If desired, whisk the juices from the lobster bag into the cream sauce. If needed, add pasta water to thin out the sauce. Add the sautéed vegetables and the pasta to the sauce, tossing to coat.

Plate the pasta with the tomatoes and lobster on top. Sprinkle with the basil and Parmesan cheese, zest the lemon over the top then squeeze the juices out of it, and serve.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy