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Butter Poached Sous Vide Lobster


If you have a sous vide set up, this recipe is perfect for a quick, luxurious meal or appetizer for guests. Ah...the joys of sous vide!

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Rate this recipe 4.1/5 (29 Votes)


  • 2 (4 to 5 ounce/115 to 145 g) fresh lobster tails, or defrosted
  • 6 tablespoons (86) unsalted butter, cut into pieces
  • Kosher or sea salt
  • 1 sprig fresh tarragon
  • Fresh lemon wedges for serving



Step 1

Fill and preheat the SousVide Supreme to 140F/60C.

Remove the meat from the lobster tails in one piece.

Arrange the lobster tails side by side in a small (quart/0.9 liter) cooking bag.

Add the butter, a scant pinch of salt, and the tarragon to the bag and vacuum seal.

Submerge the bag in the water oven to cook for 20 to 30 minutes.

To serve, remove the tails from the pouch to a warm plate.
Pour the pouch liquid into a ramekin and stir in a squeeze of fresh lemon juice for dipping.


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