How to Cook Lobster Sous Vide | The Tool Shed
How to Cook Lobster Sous Vide
For seafood lovers, there are few better treats than lobster but, if you want to cook it yourself, the hefty price tag can be off-putting: making a mistake would be very costly indeed! You can put your fears to rest by cooking lobster sous vide as this method guarantees a perfectly soft and flavoursome result. Buy your lobster from a reputable fishmonger and make sure that it is alive before purchasing.
- Preheat the water bath to a temperature of 55⁰C.
- Fill a large saucepan with water, add a pinch of salt and bring to a simmer.
- Position the tip of a large, heavy knife over the cross between the lobster’s eyes and swiftly bring the blade down through the head. This will kill the lobster instantly.
- Cut off and discard the head, then twist off the claws.
- Add the tail to the boiling water. Simmer for 1 minute, then remove from the pan and immediately plunge into iced water. Peel off the shell and seal the meat inside a vacuum bag with a small amount of olive oil.
- Repeat step 5 with the claws but this time simmer for 2 minutes. Make sure that you use a separate vacuum bag for the claws; do not add them to the bag containing the tail meat.
- Place the bags in the water bath and leave to cook for 35 minutes.
- Empty the vacuum bags and drain the lobster meat on kitchen paper, then serve straight away.
Enhance the flavour of the lobster by adding ingredients to the vacuum bag. A small amount of shellfish stock will intensify the lobster’s natural flavour while a dash of brandy will give it in an interesting kick. For a delicious touch of sweetness, try adding some vanilla. You could even replace the oil with butter or, better yet, buerre noisette to give a really rich result.
Impress your guests by serving perfectly cooked lobster at a dinner party. William Drabble’s Warm lobster salad with black truffle oil would make a delicious summery starter. For a stunning main, try Shaun Hill’s elegantly simple Lobster with chickpea and coriander sauce or Kevin Mangeolles’s salty yet sweet Lobster tortelloni with roast chicken wings and sweetcorn purée. If you fancy a challenge, you might like to make Robert Thompson’s luxurious Slow cooked island pork belly with lobster and cep cannelloni.
Recipe courtesy of www.greatbritishchefs.com