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
Directions:
- Place the lobster tails in a one gallon freezer bag. Add the melted butter, tomato paste, chopped tomatoes and herbs.
- 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.
- Remove lobster from the bag, save the sauce. Remove the meat from the tails, chop and set aside. Save the shells!
- 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.
- 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.
- Serve in a large bowl, garnish with grated Parmesan and parsley.
Comments:
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
