Wednesday, December 28, 2016

Butter poached Lobster Tails via a Sous Vide

We are Chef's in this house and I bought my husband a Sous Vide for Christmas.  We had been talking about it for awhile now.  The first thing we decided to make was Lobster.  The manufacturer Anova makes a precision cooker for the home cook.  It is pretty neat.  We found a recipe on the Manufacturers website and ran with it.

The nice thing about this unit is you can use any pan or vessel you happen to have on hand.  No special tools involved.  We used my soup pot.

Ingredients:

6 small Lobster Tails
4 tablespoons of butter
pinch of salt

The recipe advised putting the tails in boiling water for 45 seconds and then plunging into ice water to help remove the shell.  I have never tried to remove the shell from a fresh lobster before so I don't know if this step helped or not.  But we did it.

Get your Sous Vide preheating to 138 degree F.

Remove the shells leaving as much meat as possible.

We have a Food Saver so my husband made a bag, inserted the tails, butter and a bit of salt.  He sucked the air out of the bag. (we made sure the lobsters were flat and not right next to each other in the pouch)

Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately




Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately.





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