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.
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.
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Preheat a water bath to 131°F (55°C).
Place the lobster meat, butter, and the basil leaves in the sous vide bags. Sprinkle with salt and pepper then seal the bags and place in the water bath to cook for 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.
Remove the lobster from the sous vide pouches and place one on a plate. Pour the juices from the sous vide bags into ramekins or dipping dishes. Squeeze some lemon over the top, sprinkle with the sea salt and then serve.
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