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Sous Vide Lobster & Sauce Choron | Recipe by sousvidetools.com

Sous Vide Lobster with Sauce Choron

Sous Vide Lobster with Sauce Choron Fish and Seafood
  • COOK TIME: 45 Minutes
  • PREP TIME: 30
  • DIFFICULTY: Medium
  • SERVES: 4



  • 4 lobsters, approx. 700g each
  • 3 sprigs of tarragon
  • rapeseed oil
  • clarified butter
  • black pepper
  • salt flakes

Sauce Choron

  • 3 egg yolks
  • 175g of salted butter
  • 3 tomatoes, skinned, deseeded and diced
  • 2 tbsp of chopped tarragon
  • 1 pinch of salt
  • 1 tbsp of lemon juice
  • 1 tbsp of white wine vinegar
  • 1 shallot, peeled and finely sliced
  • ½ tsp caster sugar

To serve

  • 200g of spinach, washed
  • clarified butter
  • sea purslane
  • sea rosemary





Recipe courtesy of Galton Blackiston from www.greatbritishchefs.com


  1. To make the sauce Choron, place the sliced shallot in a small saucepan, add the lemon juice and white wine vinegar and cook over a medium heat until the liquid has reduced by half. Heat the salted butter in another saucepan until melted and foaming.
  2. Blitz the egg yolks, salt and sugar in a food processor. With the processor still running, pass the hot shallot mixture through a fine sieve and pour into the egg yolks, then add the foaming butter from the other saucepan. Keep mixing until the sauce has fully emulsified.
  3. Transfer the sauce to a clean bowl and add the tomatoes and tarragon, stirring gently to combine. Stretch a layer of cling film over the bowl and store in a warm place until needed.
  4. Before cooking the lobsters, you need to dispatch them as humanely as possible. To do this, place the point of a heavy knife on the cross between the lobster’s eyes and swiftly bring the blade down through the head.
  5. Twist off the lobsters’ claws and remove and discard the heads.
  6. Fill a large saucepan with salted water. Heat until boiling, then add the lobster bodies and claws. Simmer the bodies for 3 minutes, then refresh in iced water. Leave the claws to simmer for a further minute (making 4 minutes cooking time in total) before also refreshing them in iced water.
  7. Preheat the water bath to a temperature of 60⁰C.
  8. Extract the meat from the lobster claws by first breaking apart then peeling off the shells. Work carefully to avoid tearing the meat: you want to have a single unbroken piece from each claw. Using a chamber sealer, seal the claw meat inside a vacuum bag with some clarified butter, a little salt and pepper and a sprig or two of tarragon.
  9. Repeat step 7 with the lobster bodies, using a separate vacuum bag.
  10. Place the two vacuum bags in the water bath and leave to cook for 10 minutes.
  11. To cook the spinach, sauté the leaves in a very hot frying pan with some clarified butter until slightly wilted, then add salt and pepper to taste.
  12. To serve, divide the lobster meat into 4 portions. Make a bed of spinach on each plate and top with a portion of lobster. Add a few spoonfuls of sauce Choron on the side and finish with a garnish of sea purslane and sea rosemary.
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