One of my favorite techniques when cooking lobster is to poach it in butter. What can I say… It’s deliciously smooth and well balanced. Just the perfect combination of flavors — butter and lobster. I mean, what else do you want?!
OK. So this recipe is not exactly butter poached lobster but it gets pretty darn close!
Poaching a lobster is an extremely difficult technique to master. This is the closest you will get to a perfectly poached lobster, every single time!
When you cook sous vide the flavors of your ingredients intensify because you are cooking inside a vacuum sealed bag. Since no liquid can escape, flavors and aromas become more intense as they cook. Thus, you don’t need as much quantity of one ingredient as you would in other cooking methods.
- 2 small Lobster tails
- 1 – 2 tbsp of oregano
- 1 garlic clove
- 1 – 2 tbsp of butter
Set the sous vide anywhere between 120ºF – 140ºF (recommended temperature: 130ºF).
Season the lobster with oregano and salt then vacuum seal it with a tbsp of butter inside the bag.
Important: If you are going to freeze the lobster for later use do not add salt. Simply season it with oregano and store it with the butter inside the bag. When you are ready to eat it, add salt before reheating it.
Once the sous vide reaches the desired temperature place the lobster inside and let it cook for 45 minutes.
This recipe goes great with pasta or in a salad. You can eat the lobster cold and it will still be flavorful and delicious.