Sous vide


sous vide kreeft

Author: Jorick van Souvy

Persons: 4

Temperature: 55

Cooking time: 45 minutes

Prep time: 30 minutes


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


  1. Start with the lobster -

    Use a knife to stab directly into the lobster's head. Then immediately cut the head in half. Remove the tail and claws by twisting them one turn. Lay the tail flat and insert two satay sticks through it so that the tail remains straight.

  2. Boil the lobster -

    Prepare a container of ice water and put a pan of water on the stove. Let the water boil and then add the loose parts of lobster to the boiling water. Let the tail cook for 1 minute. Once it has boiled, place the tail directly into the ice water. Let the claws boil for a total of 4 minutes and then cool immediately.

  3. Remove the shell -

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

  4. Prepare sous vide -

    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. Place the clean tail and claws in the sous vide bags with the butter with tarragon sprigs or vanilla marrow. Cook for at least 40 minutes at 55 °C or 48 °C for a softer structure.

  5. Finish -

    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 bowl and then dip the lobster in it.

Reading next

sous vide spareribs
langoustine sous vide

1 comment



Net een sous vide apparaat gekocht word echt blij van deze duidelijke recepten ga er morgen mee aan de slag

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.