Lobster Tail 101

Scott Heimendinger
Scott Heimendinger
August 26, 2020
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 bagging required, and exceptional results.
Serves
2
Prep Time
00:05
Cook Time
00:45
Lobster Tail 101
5 (2)
376
Ingredients
1
Lobster tail
Steps

1. Preheat for initial steaming

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

2. Steam to loosen from shell

Steam the lobster tail, in the shell, briefly to help the meat and shell separate. This will make it easier to remove in the next step. Remove immediately after cooking.
Steam to loosen from shell
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:02 Timer

3. Lower to cooking temperature

Open the door to allow the oven to cool down to cooking temperature.
Sous Vide Mode: On
Steam: 100%
Temp: 149°F
Heat: Rear

4. Remove shell

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

5. Insert probe

Aim for the thickest part of the tail. Using the probe will allow us to cook sous vide "express" without having to guess about timing.
Insert probe

6. Cook to core

Cook to your preferred doneness. 125.6F / 52C for lightly cooked 132.8F / 56C for tender 140.0F / 60C for firm Cooking time depends on the thickness of the lobster tail and the desired doneness, but anticipate 25 minutes for a small tail and an hour or more for a very large one.
Cook to core
Sous Vide Mode: On
Steam: 100%
Temp: 149°F
Heat: Rear
132.8°F Probe Target

7. Slice and serve

A little melted butter and a squeeze of lemon is all the seasoning you’re likely to need!
Slice and serve
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