Olive Oil Poached Lobster Tails

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.

Olive Oil Poached Lobster Tails Recipe
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