Lobster Tail 101
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.