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SV lobster tail with oil

calikingcaliking Posts: 11,003
edited January 2014 in EggHead Forum
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:
image

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 :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

Comments

  • Seems like you could leave them in for a couple/three hours and it would still be medium.
    Gittin' there...
  • calikingcaliking Posts: 11,003
    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 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 6,174
    That photo belongs in a food magazine!
    canuckland
  • henapplehenapple Posts: 15,983
    Damn....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I SV my shrimp/lobster at 149 to get just past the medium to all the protein being set but not overdone.  
    XL BGE 
  • ScottborasjrScottborasjr Posts: 3,494
    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. 
  • calikingcaliking Posts: 11,003
    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 2013
    A happy BGE family in Houston, TX.
  • hapsterhapster Posts: 7,445
    Looks awesome and that's a really nice foodie pic as well :)

  • MickeyMickey Posts: 18,699
    So VI was at your house. Damn......
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,672
    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

     

  • calikingcaliking Posts: 11,003

    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 2013
    A happy BGE family in Houston, TX.
  • NPHuskerFLNPHuskerFL Posts: 16,896
    Nice plating and gourmet cook! Will have to try this sounds delicious.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • caliking said:
    Thanks for the kind comments :)

    @HeathBar - how long do you usually leave shrimp or lobster in the bath at that temp?
    I go for about 20 minutes at 149 degrees.  Immediately ice bath in the SV bag to stop the cooking.
    XL BGE 
  • LitLit Posts: 6,859
    @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.
  • Little StevenLittle Steven Posts: 28,817
    You big fancy chef you.

    Steve 

    Caledon, ON

     

  • ChubbsChubbs Posts: 6,925
    Bravo!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • WOW that looks amazing. That picture should be framed and hung over the fire place.
    XL & waiting for my Mini Max Bloomington MN.
  • smokesniffersmokesniffer Posts: 2,016
    That photo belongs in a food magazine!
    +1 very nice photo.
    Large, small, and a mini
  • Angus1978Angus1978 Posts: 390
    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 trip  :D
    LBGE and Primo XL Plano TX All right all right alllll riight
  • calikingcaliking Posts: 11,003
    @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. 

    @Angus1978 - the lobster oil was the bomb diggity. It was really very good.



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,003
    You big fancy chef you.
    This is chicken sh!t compared to what you turn out on a regular basis :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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