Lobster Tail 101

Scott Heimendinger
Scott Heimendinger
September 27, 2021
Lobster is an investment, but when cooked properly, it pays handsome dividends. That’s why lobster has become such a popular food to cook sous vide — you’re guaranteed perfect results. However, lobster is an odd-shaped food and difficult to bag for water bath cooking. Using the Anova Precision Oven, we get the best of both worlds: no bag and exceptional results. Note: This recipe is written for tender-cooked lobster. For lightly cooked lobster, reduce the probe temperature in the second stage to 126°F (52°C). For firm-cooked lobster, increase the probe temperature to 140°F (60°C). Keep the oven temperature the same.
Serves
2
Prep Time
00:05
Cook Time
00:45
Lobster Tail 101
5 (3)
877
Ingredients
1
lobster tail, in the shell
Melted butter, for serving
Lemon wedges, for serving
Steps

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

2. Steam

Place the lobster tail on a sheet pan and transfer to the oven. Steam for just 2 minutes to help separate the meat and shell. Immediately remove from the oven.
Steam
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:02 Timer

3. Adjust Oven for Sous Vide Cook

Open the oven door for 20 seconds to help the oven cool quickly.
Sous Vide Mode: On
Steam: 100%
Temp: 149°F
Heat: Rear

4. Remove Shell

Use a pair of kitchen shears to cut along the underside of the shell. Remove the tail, working carefully to keep the meat in one piece.
Remove Shell

5. Insert Probe and Cook

Insert the probe into the thickest part of the tail. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 minutes to 1 hour, depending on the size of the lobster (see note).
Insert Probe and Cook
Sous Vide Mode: On
Steam: 100%
Temp: 149°F
Heat: Rear
132.8°F Probe Target

6. Slice and Serve

Slice the lobster tail into bite-size pieces and serve with butter and lemon.
Slice and Serve
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