Lobster

If you're looking for a recipe for tender, buttery poached lobster, look no further. There's no better way to do it than sous vide cooking. It's a fail-safe cooking technique, unlike boiling or steaming. It also offers the opportunity to infuse the meat with extra flavor by adding vanilla or tarragon to the butter.

Author	Jorick
People	4
Temperature	55
Cooking time	45 minutes
Prep time	30 minutes

Ingredients

• 2 live lobsters
• 1 branch of tarragon
• 100 g unsalted butter
• 1 lemon

Preparation

Start with the lobster

Use a knife to pierce the lobster's head directly. Then immediately cut the head in half. Twist off the tail and claws. Lay the tail flat and insert two skewers through it to keep it straight.

Cook the lobster

Prepare a bowl of ice water and a pot of water on the stove. Bring the water to a boil, then add the loose lobster pieces to the boiling water. Let the tail boil for 1 minute. Once it boils, immediately place the tail in the ice water. Let the claws boil for a total of 4 minutes and then cool immediately.

Remove the shell

Break the shell from the tail and claws and remove the shell.

How to prepare sous vide

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 55°C (131°F) and let the water heat up. Place the clean tails and claws in the sous vide bags with the butter, tarragon sprigs, or vanilla seeds. Cook for at least 40 minutes at 55°C (131°F), or at 48°C (120°F) for a softer texture.

Finishing

Remove the cooked lobster from the bag and serve immediately with a salad of potato, avocado, lemon slices, and cress. Pour the butter from the sous vide bag into a small bowl for dipping the lobster.

Use these products

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