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texaschef

Scott_419623

could the Joule be used to slow poach lobster tail in butter?

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Comments

Brandon_Byrd_40557

Yes.

Brandon_Byrd_40557

If you're asking if you can use Joule to circulate a big vat of butter the way they used to do it at The French Laundry, the answer is no. But TFL doesn't do that anymore as it was incredibly expensive, hard on the circulators, and totally unnecessary. You can get identical results by cooking the tail meat in a bag with some melted butter. If you don't need the shell for plating reasons (I always remove it), the correct order would be to blanch the lobster for two minutes or so, plunge it into ice water, remove the tail, and then use scissors to remove the tail meat. The blanching step helps the meat come away from the shell so that it's easier to remove. If you want to serve it shell-on for some reason, kill your lobster friend, rip his tail off, and stick it in a Ziplok with the butter and go from there.

Scott_419623

thanks good idea

fisher23

Welcome Scott, and yes just put the tail meat in a bag with butter. I agree with @Brandon_Byrd_40557 about a quick blanch to remove the meat, I usually put the shell back in the boiling water to get full cooked red color as I use the shell for service. I vacuum the meat with the butter and sous vide at 135°F for 30 minutes (my preference 130° wasn't cooked enough for my preference).

tshewman

See @Brandon_Byrd_40557 reaponse. The additional thing you can do is fill a small ss pan and tape it to the water vessel so the butter is held at that temp. Have done it's for various fish and makes handling a bit easier if the fish or lobster is delicate. And though it's not recommended, I have used the Joule in white wine to steam crab at low temps. :-)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'M TELLING...you are abusing the BETA Joule....!