Description
The quickest way to make restaurant-quality seafood at home is this elegant yet simple sous vide lobster tail recipe. Your kitchen will become a gourmet destination with these consistently tender, buttery results.
This recipe helps you create perfectly cooked, butter-poached lobster tails with precise temperature control and simple ingredients. The meat turns out succulent and tender, infused with rich butter and subtle herb flavors.
Ingredients
Scale
- 4 lobster tails, shells removed
- 8 tablespoons unsalted butter, cut into small squares
- Fresh tarragon sprigs
- Sea or kosher salt
- Fresh ground pepper
- 4 lemon slices
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Set your sous vide water bath to your preferred temperature (130°F/54°C for tender, succulent texture).
- Sprinkle sea salt on the prepared tail meat.
- Place lobster tails in a food-grade vacuum seal bag or high-quality freezer bag and arrange them in a single layer.
- Add butter pieces and tarragon sprigs on top of each tail.
- Remove air from the bag with either a vacuum sealer or water displacement method.
- Submerge the sealed bag until tails are fully covered once water reaches temperature.
- Set timer for 45 minutes.
- Remove bag carefully from water bath after cooking.
- Take out tails and discard used herbs.
- Serve with the melted butter from the bag and fresh lemon wedges.
Notes
– High-end, name-brand plastic bags (like Ziploc and Glad) are safe for sous vide cooking.
– Defrost frozen tails in refrigerator for at least 24 hours before cooking.
– The cooking time should not exceed one hour to avoid mushy texture.
– The butter sauce from the bag makes an excellent serving sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Sous Vide
- Cuisine: American