Sous vide

Brlesq · 02-14-2017, 05:51 PM

The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day!

I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39

And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product:

02-14-2017, 05:51 PM	#11
Brlesq Carpe cigar! Join Date: May 2012 First Name: Bruce Location: Upstate NY Posts: 1,032 Trading: (17)	Re: Sous vide The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day! I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39 And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product: __________________ Hey! How come "Habana" is written on here with a Sharpie ?!?

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