Sous Vide Lobster Tail

Sous Vide Lobster Tail sounds fancy, but is shockingly easy to make! With the magic of sous vide, you can't mess lobster up, so no need to worry about a rubbery disaster. Use this sous vide lobster tail recipe to eat lobster tails as is, or make delicious lobster rolls!

– 2-4 lobster tails – Kosher salt – 8 tbsp butter, divided – 4 garlic cloves, minced – 1/2 lemon, for sauce – Chopped parsley, for garnish – 1 lemon, cut into wedges, for serving



Preheat a water bath to your desired temp using an immersion circulator. 135 degrees F is my favorite.

Remove the meat from the tail. Use kitchen shears to cut down the middle of the underside of the lobster tail (you know it’s the underside because this part of the shell is soft and relatively easy to cut through). Do the same on the sides of the underside, where the soft part of the shell meets the hard part.

Peel off the underside of the tail. Slide your fingers between the meat and the hard part of the shell to loosen it. Gently lift up to remove the meat.

Lightly season the lobster meat with kosher salt.

Place the lobster meat in a bag. Add 2 tbsp of butter for each lobster tail, evenly distributing through the bag. I like a handheld vacuum seal bag for lobster – it's more gentle than a standard vacuum sealer because you can control the suction. You could also use a zipper top bag + the water displacement method.

After sealing, add the bag to the preheated water bath, making sure to keep the zipper on the bag above water (I use a chip clip and clip it to the side of my container). Cook for 45 minutes.

While the lobster is cooking, make the garlic butter sauce. Melt 4 tbsp butter in a small saucepan. Add the garlic, and cook until just browned and fragrant. Remove from heat, squeeze the juice from half a lemon into the sauce, and add 1 tbsp chopped parsley.