Here's How Long You Should Sous Vide A Lobster Tail

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Though lobster has a humble origin as prison food, it has become synonymous with luxe dining, but that preciousness comes at a cost. To make the most of every ounce of lobster meat, you need a surefire cooking method and an exact time that virtually guarantees bright and firm flesh each and every time. Chowhound consulted with Russell Kook, executive chef at The Bellevue, to get the inside scoop on exactly how to sous vide lobster tails for tip-top results. Kook exclusively told us that his preferred lobster sous vide method involves setting the immersion circulator to 135 degrees Fahrenheit for 40 to 45 minutes.

For those unfamiliar, sous vide is a cooking technique in which food is submerged in water at a consistently moving low temperature. This ensures that the food is cooked through slowly and evenly. Since it's hard to overcook food when you are cooking sous vide, Kook adds that if you prefer lobster tails firmer, you can increase the heat by five to 10 degrees. Whether your lobster meat is bound for the centerpiece of a surf and turf feast or as the star of a classic mouthwatering lobster roll, a relatively quick water bath will deliver butter-ready results.

Executive chef Russell Kook suggests that, unlike more traditional methods like steaming or boiling, sous vide preserves the briny flavor and delicate texture of lobster while giving you an even cook. "Sous vide is an almost foolproof method of cooking seafood," he says. Though it sounds fancy and complicated, this method is surprisingly easy to achieve at home. Once you have an immersion circulator, sous vide truly becomes a "set it and forget it" situation. Well-rated devices can run upwards of $250, but this immersion circulator from Anova is just under $140.

By taking the guesswork out of the equation, a sous vide approach allows you to dial in on flavor, then sit back and savor the perfectly cooked results. To prepare the lobster, Kook says, "I remove the shell and add butter, salt, and whatever herbs or seasoning I'm using. Lemon or orange peels, tarragon, and dill all enhance the flavor." After an hour, your bright and perfectly cooked tails are sure to shine, whether they're headed straight for the plate as the star of a creamy pasta or to be enjoyed as a smaller lobster portion with plenty of sides. It's doubtful, but if you do have any leftover lobster meat, consider stretching the love with a lobster bisque, lobster fried rice, or even lobster sushi.