Sous Vide Lobster Tails Recipe

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Written by Jason Logsdon

Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower.

To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath.

If you want to learn about shellfish How to sous vide lobster check out this guide.

Sous vide lobster tomato salad over vert

I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.

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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!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide lobster tails recipe you can check out the following.

Sous Vide Lobster Tails Recipe

  • Published: June 22, 2017
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 1 Hour
  • Cooks: 131°F (55°C) for 20 to 40 minutes
  • Serves: 4

Ingredients for Sous Vide Lobster Tails

Sous vide lobster tomato raw above

  • For the Lobster

  • 4 lobster tails, shell removed
  • 4 tablespoons butter
  • 8 basil leaves
  • Salt and pepper

  • To Assemble

  • 1 lemon, cut into eighths
  • Sea salt

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Cooking Instructions for Sous Vide Lobster Tails

For the Lobster

Preheat a water bath to 131°F (55°C).

Place the lobster meat, butter, and the basil leaves in the sous vide bags. Sprinkle with salt and pepper then seal the bags and place in the water bath to cook for 20 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.

Sous vide lobster tomato salad bagged

To Assemble

Remove the lobster from the sous vide pouches and place one on a plate. Pour the juices from the sous vide bags into ramekins or dipping dishes. Squeeze some lemon over the top, sprinkle with the sea salt and then serve.

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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.
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