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SV lobster tail with oil
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caliking
Posts: 18,731
Had to cook a couple of lobster tails tonight since I didn't want to freeze them. I've tried the "dwell in the shell" method before, so I wanted to try something new. The tails were a hair over 8oz each.
Started by making the lobster oil. Shelled the the tails, heated up a cup of olive oil and let them shells saute/simmer in the oil. Then added fennel bulb, onions (didn't have shallots), garlic, fennel seed, peppercorns, thyme, salt, tarragon, rosemary, and a little tomato paste. Found the recipe on the interwebs. Its supposed to infuse for 12 hrs after cooling. but I had to make do with an hour once it cooled.
Lobster tails went in the sous vide for 45min @ 140°F, with pats of butter in the bag.
Plated:
Turned out pretty good, but not as good as the lamb chops I did recently. The capers cut the richness of the lobster oil nicely. I like my lobster a bit more on the medium side, so next time I may leave it in the bath for 1 hr if the tails are this size. The time and temp would have probably been okay if the tails were a bit smaller.
Pregger SWMBO was pleased, so that's what counts
A happy BGE family in Houston, TX.
Comments
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Seems like you could leave them in for a couple/three hours and it would still be medium.
Gittin' there... -
One of the recipes i found online said they would become mushy if left in longer. But I would like to try leaving them in for longer. Temps and times for SV are all over the place according to different recipes. I've found that I could probably leave stuff in for longer times than what is recommended - I've tried pork, beef, chicken, and lobster so far.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I SV my shrimp/lobster at 149 to get just past the medium to all the protein being set but not overdone.XL BGE
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Dear lord!....I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Thanks for the kind comments@HeathBar - how long do you usually leave shrimp or lobster in the bath at that temp?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks awesome and that's a really nice foodie pic as well
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
So VI was at your house. Damn......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Beautiful. Absolutley beautiful. You really are divinginto the whole SV thing.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Y'all are great for a guy's self-esteem! I should come here more often
Where is VI by the way? Walking to Salado?
@hapster - I'm inspired to try and improve my photography because of folks like yourself, so thanks for the compliment. That was taken with my cell phone - pseudo bokeh, and some fiddling on photobucket.
@Griffin - I've been having fun trying some SV cooks. Its a different type of cooking, but the experimentation is interesting.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Nice plating and gourmet cook! Will have to try this sounds delicious.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@caliking I was just reading Richard Blais' book Try this at home and he recommends to bring a pot to a boil with 2 table spoons white vinegar and cook the tail for 2 minutes then straight into a water bath and let chill. Remove the meat from the shell and seal with a pinch of salt and 1/2 teaspoon of unsalted butter. Put in the sous vide at 126.5 F for 13-15 minutes. Doesn't say the size of the tail so you may need to adjust times slightly.
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WOW that looks amazing. That picture should be framed and hung over the fire place.XL & waiting for my Mini Max Bloomington MN.
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Canugghead said:That photo belongs in a food magazine!Large, small, and a mini
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Bookmarked! I've done lobster SV at 140 for 2 hours and was great...but didn't have your oil.....will try this next time the SWMBO leaves town for a business tripLBGE and Primo XL Plano TX All right all right alllll riight
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@Lit - thanks for that tip. I read about that when i was trying to figure out how to do the tails, but I didn't opt for it since I was making the lobster oil. I didn't know if the shells would impart enough flavor to the oil after being blanched. maybe I'll try it next time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Little Steven said:You big fancy chef you.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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