How to Sous Vide Lobster

Overview

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.

Sous Vide Lobster Time and Temp

I recommend:
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)

Remove the Shells

It is much easier to sous vide lobster tails when they are not in the shell. You can either cut them out with kitchen shears or boil it for 1 to 2 minutes first.