Sous Vide Lobster & Shrimp

This is super simple and not really a recipe.

Start with preserved lemons.

Add to sous vide bag. The first time I tried this, I put the lobster tails in the vacuum bag while still in the shells. I double bagged, but it was still a fail (leaked due to how spiny the lobster shells are!) I couldn’t figure a way around it so I just removed the shells. I did 3 lobster tails and a pound of shelled shrimp in this bag.

Be sure to save the shells! They make an amazing shellfish stock, perfect for lobster bisque.

The best way I have found to vacuum seal these is to put wet ingredients in (meat, sauces, lemons and such) then refreeze everything before sealing. This prevents the juices from getting sucked up into the vacuum sealer and ruining the seal. With the price of seafood, the last thing you need is a poor seal!

I then defrosted and sous vided (that is not a word) at 124 degrees Fahrenheit for about 8 hours. You could go longer but it could also go less, I was just running around.

I use an Anova Sous Vide. The model I have is no longer available but this is a comparable model.

Using this container.

With this lid.

And this insulator.

Is very convenient and saves energy. It’s a really nice little setup.

After cooking. I chose not to sear or further cook in any way and this was absolutely delicious. What is the advantage of cooking them together? I wouldn’t have thought it (I was just being lazy and wanted a lot of seafood for dinner) but the shrimp actually takes on the lobster flavor! And given the price of lobster against the price of shrimp, this is a HUGE win in my book. The texture of both of these was AMAZING, being cooked to perfection (but not a bit more!) as the sous vide does so well.

I ordered these frozen lobster tails from Get Maine Lobster. I’ve ordered from them several times, super high quality and fast service.