This is my first try with cooking shellfish sous vide : a lobster tail.
I looked at Thomas Keller’s time and temperature table which mentioned a cooking temperature at 60°C during 15 minutes for a lobster tail. I am realizing more and more that Baldwin’s Sous Vide Guide is very practical. The information about the thickness is key. Douglas Baldwin indicates a 20 mm shellfish is pasteurized at 60.5°C at the condition being cooked during 41 minutes. I have decided to follow Douglas’ recommendations.
I took off the shell and seasoned the lobster tail with salt, pepper and a frozen teaspoon of “extra vierge” olive oil. After cooking I seared the lobster tail some seconds in a skillet with some olive oil.
The result was very good. The flesh of the lobster was moist and had a very pleasant flavour of olive oil.
Another successful try!