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Sous Vide Lobster-Licious Pasta Recipe

Sous vide lobster pasta

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From the ISVA Editors

Sous vide lobster? Check!

White wine cream sauce? Check!

Al dente angel hair pasta? Check!

Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster! What more do you want in your lobster pasta!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Lobster-Licious Pasta Recipe

  • Published: October 20, 2021
  • By Chef Justice Stewart 
  • Total Time: 1 hour
  • Cooks: 131°F (55°C) for 1 hour
  • Serves: 4-8

Ingredients for Sous Vide Lobster-Licious Pasta

  • For the Lobster

  • 8 tablespoons (120 g) unsalted butter 
  • 1 tablespoon (28 g) chili paste 
  • 3 cloves garlic, 1 crushed, 2 sliced, divided 
  • 2 sprigs parsley 
  • 1.8 lbs (815 g) frozen lobster tails, thawed and removed from shells (reserve the shells) 
  • 1 tsp salt 
  • For the Tomato Sauce

  • 3 tablespoons (45 ml) olive oil 
  • 1/4 cup (65 g) tomato paste 
  • 2 plum tomatoes, chopped 
  • 1/2 cup (120 ml) dry white wine 
  • 2 tablespoons (30 ml) white wine vinegar 
  • 1 sprig fresh thyme 
  • 1 tablespoon (3 g) fresh parsley, chopped 
  • White pepper 
  • 4 cups (1 L) whipping cream 
  • For the Pasta

  • 1 lb (454 g) angel hair or pasta of your choice 
  • To Finish

  • 4 large basil leaves, finely chopped, for garnish
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Cooking Instructions for Sous Vide Lobster-Licious Pasta

For the Lobster

Preheat the water bath to 131°F (55°C).

Place the butter, chili paste, crushed garlic and parsley into a vacuum sealer bag.

Season the lobster with salt, then add the lobster to the bag and vacuum seal. Lower the bag into the pot and allow it to cook for 1 hour while you make the sauce and pasta. 

For the Sauce

For the sauce, heat the oil in a heavy-bottomed large saucepan over high heat. Add the reserved lobster shells and sauté the shells for about 3 minutes. Reduce heat to low, stir in the tomato paste and continue stirring for 5 more minutes.

Add the tomatoes, wine, vinegar, sliced garlic, thyme, parsley, salt and pepper and simmer for 4 to 5 minutes until the alcohol from the wine cooks out.

Add the cream and bring to a boil, then reduce the heat to medium-low.

Stirring occasionally, simmer the sauce just until lobster flavor infuses the cream and the sauce slightly thickens, about 20 minutes. 

Strain the sauce into a fresh saucepan with cheesecloth or a sieve, pressing on the solids to extract as much liquid as possible, then put the saucepan over low heat.

Make any seasoning adjustments and simmer 5 to 10 minutes for sauce to thicken. Remove the pan from the heat.

For the Pasta

Cook and drain the pasta per directions on the box.

To Finish

Remove the lobster from the water bath and empty the vacuum sealer bag, saving only the lobster and 2 tablespoons (30 ml) of the liquid, discarding any herbs left in the bag.

Cut the tails into small bite-size pieces and add to the sauce along with the cooking liquid, tossing to coat.

Add the cooked pasta to the saucepan. Toss it all together until completely covered in sauce and serve garnished with basil leaves.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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