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.


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.


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