Sous Vide Cooking

Tag: Shellfish

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

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick

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.

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick-2

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.

sous-vide-at-home-lobster-60c-41-minutes-20mm-thick-4
Another successful try!

Jean-François

4 Comments :, , , , , , , more...

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...