Lobster

If you’re looking for a recipe for tender, buttery poached lobster, you can stop looking. There’s no better way to do it than using sous vide cooking. It’s a fail-safe cooking technique, unlike boiling or steaming. It also gives you the chance to add extra flavor to the meat by adding vanilla or tarragon to the butter.

Ingredients:

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

Preparation:

1. Start with the lobster: Use a knife to stab directly into the head of the lobster. Then immediately cut the head in half. Twist off the tail and claws by twisting them one turn. Lay the tail flat and stick two satay sticks through it so that the tail remains straight.
2. Boil the lobster: Prepare a bowl of ice water and put a pan of water on the stove. Bring the water to a boil and then add the loose parts of lobster to the boiling water. Boil the tail for 1 minute. Once it has boiled, place the tail directly in the ice water. Boil the claws for a total of 4 minutes and then cool immediately.
3. Remove the shell: Break the shell from the tail and claws and remove the shell.
4. Sous vide preparation: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 55 °C and let the water heat up. Place the clean tail and claws in the sous vide bags with the butter with sprigs of tarragon or with vanilla pulp. Let it cook for at least 40 minutes at 55 °C or at 48 °C for a softer structure.
5. Finishing: Remove the cooked lobster from the bag and serve immediately with a salad of potato, avocado, lemon slices and garden cress. Pour the butter from the sous vide bag into a bowl to dip the lobster in.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]