Sous Vide 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. You can learn more about lobster from my how to sous vide lobster guide.

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.

Video Coming Soon

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

Sous Vide 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 Sous Vide 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

Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide 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

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Recipe, Salad, Sous Vide, Sous Vide Lobster , Sous Vide Recipes, Sous Vide Salad

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy