Go to the Recipe: Precision Butter-Poached Lobster
This really was a helpful tutorial for me - thanks!
I suppose in the final images in the video the sauce is thicker than the earlier images because it was let cool down a bit after reducing?
Ok quit teasing and sell me one already, my calendar says April.
Correct, and there also is 20 min or so that its at 145 and there is some evaporation.
Would this same principle be applied for SV? I can't swing the induction cook top quite yet..
I would make the assumption that yes it would work. I would check the temperature of the lobster periodically to see when it comes up to core temp.
Any plans for a precision lobster broth recipe?
How long can you hold the lobster tail at 145 and not affect texture?
See my comment on the Beurre Monté recipe, but this is pretty impressive. I did 145 F, next time I'm going to try 155 to see, just a little soft for my taste. Thanks for all the info about getting out the meat. I used the shells for the sauce... great use of Lobster!
