Sous Vide Cooking

Sous vide at home – Lobster tail 20 mm thick, 60°C during 41 minutes

by on Sep.11, 2009, under Recipes, Time and Accurate Temperature

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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.

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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.

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Another successful try!

Jean-François

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4 Comments for this entry

  • JK

    >>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.<<

    What is important to note, and I goofed here myself, Keller kills the lobster by pouring boiling water over it and let it step for 2 or 3 minutes. This helps tremendously with getting the meat out of the shell.

  • nobaboon

    Nice, thanks for the quick and easy notes, worked perfectly. Delicious! I’ll never be able to eat “tough” lobster again.

  • Converge Fitness and Nutrition

    Can’t wait to try this sous vide lobster tonight for NYE. I think I will make some ciabatta rolls to go with it.

  • Tristan

    Used yor time recommendations, but like JK, I removed the lobster meat using Keller’s technique to make Keller’s lobster roll from Ad Hoc! Delicious!

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