Reheat cooked lobster claws in SV
In the Sous Vide Recipes Forum
Any suggestions for reheating cooked claws...time/temp.sealed in shell or meat only ?I think SV would be bette than dumping into boiling water.
Thanks.
2 Replies So Far
personally - I'd remove from shells, seal in bag with butter, and cook/reheat at about 130-135.
That way you're sort of 'butter poaching' it but, as it's already cooked, all you're really doing is heating in warm butter, which is a good thing anyway.
Thanks weedy. They were delicious.
Tim
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