Lobster Sous Vide over Linguine with Tarragon Cream

I saw this recipe in a video a while back and I promised myself I’d give it a try… and then Sunday rolled around, a day when I usually have the time to try something new and voila! Lobster Sous Vide!?!  Make this dish ASAP, seriously, you’ll thank me!

Ingredients: Feeds 4-6 people

  • 4 tbsp melted butter
  • 3 tbsp tomato paste
  • 3 Roma tomatoes, seeded and chopped
  • 2 springs each; tarragon, thyme, parsley (plus additional parley as garnish)
  • 4 lobster tails (6-8 oz each)
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • 1/4 tsp red pepper flake
  • 1/2 cup dry white wine
  • 2 1/4 cups light cream
  • 2 1/4 cups vegetable stock
  • 1 lb linguine
  • grated Parmesan


  1. Place the lobster tails in a one gallon freezer bag.  Add the melted butter, tomato paste, chopped tomatoes and herbs.
  2. Place bag in a water bath at 140 degrees.  Seal the bag holding the lobster as it is submerged, forcing the air out.  Use a small, heavy lid to keep the bag containing the lobster submerged.  Cook for 60 minutes.
  3. Remove lobster from the bag, save the sauce.  Remove the meat from the tails, chop and set aside.  Save the shells!
  4. Sauté the shells in the olive oil with garlic and red pepper flake for 2 minutes.  Add the white wine and cook an additional 2 minutes.  Remove the shells and discard.
  5. Add light cream, vegetable stock, and sauce from the freezer bag and bring to a low boil.  Add the pasta and cook until al dente.  Remove stems from herbs and then add the chopped lobster and stir until combined.
  6. Serve in a large bowl, garnish with grated Parmesan and parsley.


I used defrosted Caribbean Spiny Lobster tails that I got from my local fish market.  I think you could sub almost any shellfish or mollusk (like shrimp or scallops) but you will need to adjust the cook time; both shrimp and scallops should be opaque in color when cooked through.

*Adapted from Tasty



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