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