Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Lobster

Lobster cooked sous vide is tender and succulent. 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. Sous vide lobster is generally cooked best with the shell removed.

Lobster

Lobster cooked sous vide is tender and succulent. 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.

Sous vide lobster is generally cooked best with the shell removed. 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.

The claws also are ideally cooked at a different temperature than the rest of the lobster meat. The Serious Eats guide to lobster is a great resource.

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Sous Vide Lobster Times and Temperatures

  • Low Temp: 115ºF for 20 to 40 Minutes (46.1ºC)
  • Medium: 122ºF for 20 to 40 Minutes (50.0ºC)
  • Ideal: 130ºF for 20 to 40 Minutes (54.4ºC)
  • Very Firm: 140ºF for 20 to 40 Minutes (60.0ºC)
  • Ideal Claw: 150ºF for 20 to 40 Minutes (65.6ºC)

Do you have experience cooking lobster? Let us know your thoughts in the comments below!

Looking for more shellfish? Check out the sous vide shellfish time and temperatures for all the sous vide information you need.

Sous Vide Lobster Recipes and Articles

Sous Vide Lobster Tails Recipe

Placeholder 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. 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.

Lobster Tail with Tomato and Corn Salad Recipe

Placeholder 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.

Sous Vide Lobster Recipe

Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them.

Sous Vide Lobster Comments

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