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

jean-francois — Fri, 11 Sep 2009 19:56:19 +0000

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!

Jean-François

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