Looking for a new way to cook lobster appetizers or entrees differently without losing time? Retaining moisture and flavor in lobster is easy and fast when you use sous vide.
3 T (44 ml) extra virgin olive oil
1 shallot, peeled and sliced
1 t. (4 g.) fennel seeds
1 t. (4 g.) peppercorns
3-4 lobster tails
zest of 1 lemon
1/4 t. (2 g.) kosher salt
Warm olive oil with shallot, fennel and peppercorns. When oil is cold pour into a sous vide bag, add lobster tail, lemon zest and salt. Ensure tails are straight and seal. Cook at 158 F. (70 C.) for 15 minutes.
Can be served sliced for appetizers or incorporated into an entree.