Lobster

Nadine_209894

Has anyone cooked lobster tails with your Joule? Need a cooking guide.

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I've had great success by sous vide'ing lobster tails. I make a mixture of melted butter with a tad of granulated garlic, a bit of sweet smoked paprika, white pepper and a bit of sea salt. Into a vac bag with the shelled tail meat. Before sealing the bag, I add a few slices of fresh lemon, seal and allow the tails to bask in the flavorful butter for about an hour (or longer if you like). Cook at 140 for 45 minutes. Unlike most other proteins, you should remove the lobster immediately from the water bath.

fisher23

Here is a very good resource for lobster. I am in agreement with bydie, the only difference is I prefer mine at 137'F, Thomas Keller recommends 139'F. Depending on the texture you like, will depend on the temperature. Traditional texture, firm but tender would be 137'F to 140'F. I also boil the shells to get a good color and use them for plating. Edit: shells boiled with meat removed. As @Todd_Shewman_38102 mentioned putting in ice water helps you remove the meat.

tshewman

Have done a few (a couple pics below) of these with Joule (and with my PS). I tend to like my lobster less rubbery so usually cook them at anywhere b/t 122-129F. Most I've served prefer the 129 and over the 135 range have found them a bit rubbery or dryer by comparison. So, my experience has been different than John's or Byrdie's and worth trying to see what you prefer (something we simply can't know)

You can use plain butter, or an emulsified approach similar to what @Nancy_Byrd_47779 suggests. For that, I use a white wine and citrus reduction emulsified with the butter w/ paprika and cayenne. I used to boil the shells as @John_Fisher_218893 recommended but now immerse them in ice water so they contact away from the shell and I don't partially cook the meat.

wolfiegirl

Next time I do lobster tails, I'll try the lower temp. While the 140° haven't been rubbery but soft and tender, I'm willing to experiment. I've been adjusting temps overall on most proteins. My 'go to' chart has been the one that came with the Sous Vide Supreme. All the temps they have listed are anywhere from 5 to 10 degrees over CS suggested temps. As I've gotten more adept at cooking sous vide, that once pristine SVS temp chart is barely legible from all the cross outs and changed temps! So yeah, I think I'll start with the 135 and work my way from there. Ya learn something new every day!

tshewman

Mw too! I started with keller's recommended temp like john.