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 Post subject: lobster tails sous vide
PostPosted: Sun Feb 13, 2011 8:18 am 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
Whole Foods has these huge lobster tails for sale through Monday - they're 8 ounces of meat per and probably 1.25 to 1.50 inches thick. Given the last topic, I was thinking of cooking them sous vide and finishing them almost directly under the broiler. I checked Doug Baldwin's book and he recomends the followiong: rare (unpasteurized) - 108 degrees for 15-20 minutes; medium rare, unpasteurized 122 for 15-20 minutes, and medium - 140 degrees for 30-40 minutes. I'm assuming his times are based on supermarket lobster tails - which are typically closser to 4 oz and definitely less thick.

I was thinking of going for 122 degrees but leaving them in the water for about 40-45 minutes because they are so thick. Then brushing them with butter under the broiler until they browned. Does that sound reasonable?

Gerard


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 Post subject: Re: lobster tails sous vide
PostPosted: Sun Feb 13, 2011 9:17 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
It sounds reasonable to me. Maybe a *little* long, but it shouldn't hurt. Ideally you'll have a very very hot broiler, or it might tend to overcook the tail. Purely personally, I quite like lobster unbrowned, but clearly tastes vary there.


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 Post subject: Re: lobster tails sous vide
PostPosted: Sun Feb 13, 2011 11:14 am 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
Thanks Paul - that's a good point! I think I'll brush them with butter, put them pretty close to the heat source and try just for 30 seconds or so. If it gets a little color, fine - if not - that's fine too!

Gerard


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 Post subject: Re: lobster tails sous vide
PostPosted: Sun Feb 13, 2011 6:39 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I've used Keller's recommendation of 145 for 15 minutes with excellent results.

Amy


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 Post subject: Re: lobster tails sous vide
PostPosted: Fri Feb 14, 2014 1:58 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2150
Location: Regina, Saskatchewan, Canada
I have an 8 ounce, frozen with lobster butter. My plan is to use the sous vide as a holding bath.

Is there a time that is too long? I'm thinking to hold it for about 2 hours while other appies are consumed :D :roll:

I'll be using guacamole as an accompaniment and a 2004 Pol Roger Rosé to help choke it down..... :shock: :o


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