sous vide

Maria_Sweet_158064

Hola,

I am Carmen from México and i want to know if anyone know what is the correct temperature to sous vide lobster tail.

Please i need to know and i will appreciate.

tshewman

There are some differences in opinion (surprise :-)...). Under pressure (Thomas Keller et al) recommends ~59C/139F where Mc recommends lower (53C/129F if I recall correctly). I have a strong bias toward the MC version (and actually typically go slightly lower- ~ 51C). Try both and let us know what you think. :-)