Sous Vide Lobster - Steep or Freeze?

robert.c.brown15

Hello,

Do you guys steep the lobsters a la Keller to extract the "raw" meat or do you freeze the lobsters and then thaw them out to extract the meat? The freezing method is a Pascal Barbot technique for Sous Vide lobster. Apparently when the meat freezes and then thaws it comes off of the shell making it easy to extract and is then completely raw as opposed to slightly cooked when you steep it. Anyone try that? Would it mess with the texture? I'm not one to disagree with Barbot but I also haven't tried it yet.

Johan_Edstrom_5586

I've only done the blanch and remove al a Keller.

If it is from frozen I bag with a thermocouple and check core

temp, we had that discussion a while back. The under pressure

lobster directions are a bit vague to put it mildly, freezing sounds

interesting.