BUTTER POACHED LOBSTER TAILS RECIPES
SOUS VIDE BUTTER-POACHED LOBSTER TAILS RECIPE | ALLRECIPES
Steps:
- Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
- Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
- Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
- Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
- When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.
Nutrition Facts : Calories 196.1 calories, CarbohydrateContent 3.7 g, CholesterolContent 112 mg, FatContent 8.1 g, FiberContent 0.9 g, ProteinContent 26.8 g, SaturatedFatContent 4.7 g, SodiumContent 553 mg, SugarContent 0.1 g
PERFECT POACHED LOBSTER RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 40 minutes
Cook Time 15 minutes
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
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