Butter Poached Sous Vide Lobster Tails

Butter Poached Sous Vide Lobster Tails are the ultimate indulgence—tender, juicy, and rich with flavor. This method ensures perfectly cooked lobster every time, with meat that is buttery-soft and never rubbery. It’s a restaurant-quality dish you can easily master at home.

Why You’ll Love This Recipe

Cooking lobster sous vide allows for precision and consistency, eliminating the risk of overcooking. Poaching the tails in butter infuses them with luxurious flavor while keeping them incredibly moist and tender. This elegant preparation is surprisingly simple and makes an impressive centerpiece for any special occasion or romantic dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lobster tails (fresh or thawed if frozen)
• Unsalted butter
• Garlic (smashed or minced)
• Lemon slices or zest
• Fresh herbs (such as thyme, tarragon, or parsley)
• Salt
• Pepper

directions

1. Preheat sous vide water bath to 135°F (57°C) for a tender, buttery texture.
2. Using kitchen shears, cut along the top of the lobster shell to expose the meat. Gently lift the meat out, keeping it attached at the base, and lay it on top of the shell.
3. Season the lobster meat lightly with salt and pepper.
4. Place the lobster tails in a vacuum seal bag or zip-top freezer bag using the water displacement method. Add slices of butter, garlic, herbs, and lemon zest or slices.
5. Seal the bag and submerge in the preheated water bath. Cook for 45 minutes.
6. Once done, remove the lobster tails from the bag. If desired, sear briefly in a hot pan with a little of the poaching butter for added color.
7. Serve immediately with extra butter and lemon.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Add a splash of white wine to the butter for a subtle depth of flavor.
• Infuse the butter with chili flakes or smoked paprika for a spicy twist.
• Use compound butter flavored with shallots or truffle oil for added richness.
• Serve over pasta, risotto, or with crusty bread to soak up the buttery sauce.
• Garnish with microgreens or chives for presentation.

storage/reheating

Store leftover lobster in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat with leftover butter, or return to a sous vide bath at 120°F for 15–20 minutes. Avoid microwaving to preserve the delicate texture.

FAQs

What temperature should I sous vide lobster tails?

135°F provides a tender, juicy texture. For a firmer texture, use 140°F.

Can I use frozen lobster tails?

Yes, just make sure they are fully thawed before sous vide cooking.

Do I need to vacuum seal the bag?

No, a zip-top freezer bag using the water displacement method works just fine.

Can I add other seafood to the same bag?

It’s best to cook lobster separately to ensure perfect texture and flavor control.

What butter is best for poaching?

Use high-quality unsalted butter for clean flavor and control over seasoning.

Should I remove the lobster shell before cooking?

You can cook with or without the shell. Keeping it on helps preserve shape and adds flavor.

Can I make this ahead of time?

Yes, sous vide and refrigerate. Reheat in the sous vide bath at a lower temp before serving.

Do I need to sear the lobster after sous vide?

It’s optional but adds a nice golden finish and deeper flavor.

Is sous vide lobster better than boiling?

Yes, it offers precise temperature control, preventing tough, rubbery results.

What sides pair well with butter-poached lobster?

Try garlic mashed potatoes, roasted asparagus, or a simple green salad.

Conclusion

Butter Poached Sous Vide Lobster Tails are the perfect way to enjoy luxurious, restaurant-quality seafood at home. With precise temperature control and the richness of butter, this method guarantees succulent, flavorful lobster every time. Whether you’re celebrating something special or just treating yourself, this recipe is sure to impress.

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