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Sous Vide Lobster

For many people, lobsters have become synonymous with luxury and fancy dinners in expensive restaurants. Fortunately, this seafood is available fresh and like most other crustaceans, lobster is quite easy to cook. It is often prepared by simply boiling or steaming it. More adventurous cooks may prefer to bake or grill this. No matter what cooking method is being used, there is one common factor when cooking lobster; it tends to either overcook or undercook.

Properly cooked lobster will display a flaky meaty texture and carry a mild, sweet flavor. Male lobsters have more compact, meatier flesh, while female lobsters are known to have a more subtle flavor. When overcooked both types will result in meat that has shrunk, become tough and lacks sweetness. On the other hand, undercooked lobster will be soft and gooey.

Most people undercook lobsters in fear of having it getting overcooked. For those that overcook these, it may happen because of trying to get the meat cooked through or the continuous cooking that happens even after it is removed from heat. The hard shells of lobsters often act as insulators keeping heat in.

Preparing this crustacean sous vide style can prevent both overcooked and undercooked lobsters. The application of controlled temperatures and slow cooking ensures perfectly prepared lobster. According to FDA standards lobster should be held at 126°F or 52.2°C for sushi quality and 140°F or 60°C otherwise. Cooking time will range from 15 to 35 minutes depending on how big the lobster is. This may be cooked whole, sliced in half or cut into pieces.

Sous vide lobster may be cooked with basic seasonings such as salt and pepper. It may also be done with other herbs and spices for added flavor. Once cooked, this may be enjoyed as is or it can be used for sandwiches, soups, salads and other dishes. It can be added to risottos, pasta, appetizers and many more. Sous vide lobster can also be cooked, kept in the vacuum pack and stored for future use.

Sous Vide Lobster Recipes and Articles

Sous Vide Lobster Tails Recipe

Sous vide lobster tomato salad over vert 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. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.

Lobster Tail with Tomato and Corn Salad Recipe

Sous vide lobster tomato salad close vert 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 Recipe

Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them.

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