Sous Vide Lobster | Recipe by

Sous Vide Lobster

Sous Vide Lobster Fish and Seafood
  • COOK TIME: 35 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Medium
  • SERVES: 2


  • 1 Lobster, broken down into 2 claws and 1 tail weighing 2lb
  • 1/4 Sea Salt
  • Zest of 1 Lemon
  • 200g Herb Butter


An expensive ingredient for professionals and amateurs alike, so the cooking needs to be exact. Butter packing the lobster infuses herb and citrus flavours into the already sweet, sweet flesh.


  1. Preheat your water bath to 54 degrees
  2. Put a pan of water on to boil and add salt to taste
  3. When the water is boiling place the lobster claws in for 3 minutes, then place in ice water
  4. Allow the pan to return to a boil
  5. Cook the lobster tail for 1 1/2 minutes in the boiling water, then place in ice water
  6. Now, remove the heat from inside the tail and claws and pop in a pouch along with the herb butter, lemon zest and sea salt, vac seal
  7. Place the sealed pouch into your water bath for 35 minutes
  8. Keep checking the water bath to make sure the water is covering the pouch
  9. Gently remove the lobster from the pouch and serve immediately – or, portion the tail in two lengthways and brown off in a hot pan to add a crispy caramelised flavour

Chef’s Tip –

Use a spiced butter and spread it all over the lobster tail.

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