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Lobster Tail with Tomato and Corn Salad Recipe

Sweet and succulent sous vide lobster pairs incredible well with a light and flavorful salad of corn, cherry tomatoes, and avocado. With some butter for richness and basil for a little bite it's a great springtime meal!

Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower.

To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath.

Sous vide lobster tomato salad close

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the lobster tail with tomato and corn salad recipe you can check out the following.
Sous vide lobster tomato salad over

Lobster Tail with Tomato and Corn Salad Recipe

  • Published: April 28, 2017
  • By Jason Logsdon
  • Total Time: 30 to 50 Minutes
  • Cooks: 131°F (55°C) for 20 to 40 minutes
  • Serves: 4
Sous vide lobster tomato raw above

Ingredients for Lobster Tail with Tomato and Corn Salad

  • For the Lobster Tails

  • 4 lobster tails, shell removed
  • 4 tablespoons butter
  • 8 basil leaves
  • For the Tomato and Corn Salad

  • 2 cups diced fresh tomatoes
  • 1 cup cooked corn kernels
  • 1 avocado, diced
  • 8 basil leaves
  • 1 tablespoons lemon juice
  • 2 tablespoons olive oil
  • To Assemble

  • 1 lemon, cut into eighths
  • Sea salt

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Cooking Instructions for Lobster Tail with Tomato and Corn Salad

For the Lobster Tails

Preheat a water bath to 131°F (55°C).

Place all the ingredients in a sous vide bag then seal. Cook until heated through, 20 to 40 minutes. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Sous vide lobster tomato salad bagged

For the Tomato and Corn Salad

Combine all the ingredients in a bowl and toss well to combine. Salt and pepper to taste.

To Assemble

Place a large spoonful of the tomato and corn salad onto a plate. Remove the lobster from the sous vide pouches and place one on top of the tomato salad. Spoon some of the butter out of the sous vide bag on to the lobster. Squeeze some lemon over the top, sprinkle with the sea salt and then serve.

Sous vide lobster tomato salad side

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Lobster Tail with Tomato and Corn Salad Recipe

PT40M 4 Ingredients: 4 lobster tails shell removed 4 tablespoons butter 8 basil leaves 2 cups diced fresh tomatoes 1 cup cooked corn kernels 1 avocado diced 8 basil leaves 1 tablespoons lemon juice 2 tablespoons olive oil 1 lemon cut into eighths Sea salt
4.7857 stars - based on 14 reviews
Lobster cooked sous vide is tender and succulent. This recipe pairs it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C) for 20 to 40 minutes.
1 Serving