Sous Vide Lobster Tail Question

BOWHUNR

Have any of you guys done butter poached lobster tail in your sous vide cooker?  I have looked on line and I am finding that times and temps are all over the board.

Mike

Little Steven

I have done them twice. Once at 145 for 1 1/2 hours. That was in the shell. Next time I took the meat out of the shell and went 1 hour. Both were excellent. If you leave them in the shell, remove the membrane and wrap tightly in plastic wrap before you vac seal. If you don't you will use about four bags on each one before the spines stop piercing them like I did. X(

BOWHUNR

Thanks Steve.  That sounds more reasonable to me.  Some of the recipes I saw had anywhere from 120-130* for 15 minutes.  Sounded more like sushi to me.  Not sure how anything could poach at 120 in 15 minutes.

Mike

Little Steven

BOWHUNR said:

Thanks Steve.  That sounds more reasonable to me.  Some of the recipes I saw had anywhere from 120-130* for 15 minutes.  Sounded more like sushi to me.  Not sure how anything could poach at 120 in 15 minutes.

Mike

Ya man! I remember when I was looking I saw some that were like 5 1/2 hours at 150 as well.

caliking

I was in the same boat recently. Here's the cook thread: http://eggheadforum.com/discussion/1160992/sv-lobster-tail-with-oil

I probably could have cooked them longer, since the tails I bought from Costco were bigger than what most recipes stated. I really liked the lobster oil though, and would recommend trying it sometime. 

Lobster oil. (Adapted from Tom Aikens)

Thyme sprig, fresh  1 piece

Rosemary sprig, fresh   1 piece

 Fennel bulb  1 piece

 Shallots, chopped  2 pieces

 Garlic cloves, smashed   3 pieces

 Olive oil 700ml

 Star anise 6 pieces

 Black peppercorn 12 pieces

 Fennel seeds 1 tsp

 Tomato paste 1 TBSP

 Small bunch of tarragon 1 piece

 Carrots 2 pieces

 Salt 3g

 Pepper a/n

Heat 200 ml of olive oil, add in the lobster shells and sauté for 4 minutes.

Add the carrots and cook for a further 4 minutes, then add the shallots, fennel and garlic and continue cooking for 4 minutes.

Add the salt, the thyme and rosemary, star anise, peppercorn and fennel seeds, cook for 3 minutes and add the tomato paste.

After 3 more minutes finally add 400 ml of olive oil. Bring to a simmer and cook for 5 minutes. off the heat add the stalks of tarragon to the oil (reserve the leave for later) and leave to cool to room temperature then chill for 12 hours. Pass the oil through a fine sieve and reserve.

BOWHUNR

Thanks @caliking, that looks and sounds great!!

Mike