Reheat cooked lobster claws in SV

In the Sous Vide Recipes Forum
Any suggestions for reheating cooked claws...time/temp.sealed in shell or meat only ?I think SV would be bette than dumping into boiling water.

Thanks.


2 Replies So Far

personally - I'd remove from shells, seal in bag with butter, and cook/reheat at about 130-135.

That way you're sort of 'butter poaching' it but, as it's already cooked, all you're really doing is heating in warm butter, which is a good thing anyway.

Thanks weedy. They were delicious.

Tim


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.









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