Sous vide lobster from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen lobster tails for live lobsters.

  • Rinshin on January 28, 2017

    All I can say is "Thank you Kenji for figuring out the temp and time for cooking lobster." It's one of my husband's favorite foods and I also like it, but never felt comfortable or satisfied with the timing or temp when cooked using the traditional methods and dismissed it as only ok food relegated to dried out cruise offerings. I went with 135F for 40 min and what came out of the bag is swoon worthy. Now, I can say I love lobster too. I relished every bite of the pieces I was dipping into butter/lemon dip. I used the lobster tail and not the fresh lobster. I can't wait to buy more lobster tails. My first foray into sous vide and it was fun using the joule. Tomorrow, steaks!

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