How To Make Sous Vide Lobster Tail
Learn how to make a light and elegant meal with this sous vide lobster tail recipe. The flaky lobster is also grilled for a smoky finish.
Preheat sous vide machine to 130 degrees F.
Skewer lobster tails and season them with salt. Add lobster to vacuum sealed bag with garlic and butter. Vacuum seal in a flat layer, using multiple bags if needed.
Sous vide lobster tails at 130 degrees F for 25 minutes. When cooking is done, move the vac seal bag to an ice bath for a couple minutes to stop the cooking process.
Remove sous vide lobster tails from the bag, keeping them on the skewers, and pat dry. The lobster tails are ready to eat now, or you can grill them according to the next step.
Preheat grill to 500 degrees F. Lightly brush lobster meat with olive oil.
Add lobster tails to the grill directly over heat with the meat facing down. Grill lobster for 1 to 2 minutes, then move lobster meat perpendicularly to create crossing grill marks for another 1 to 2 minutes.
- Remove from grill and sprinkle with fresh parsley.
- Sugar: 1g
- Calcium: 172mg
- Calories: 278kcal
- Carbohydrates: 1g
- Cholesterol: 274mg
- Fat: 16g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 411mg
- Protein: 32g
- Saturated Fat: 8g
- Sodium: 1049mg
- Trans Fat: 1g
- Vitamin A: 688IU
- Vitamin C: 5mg
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