I then cooked one for 15 minutes at 46ºC/115ºF and the other for 15 minutes at 59.5ºC/139ºF. The one I have tried based on Keller’s time and temperature is always amazing though, never ever rubbery. The lobster tail cooked at 46ºC/115ºF was more tender, more juicy, and less rubbery than the lobster tail cooked at 59.5ºC/139ºF. Strain the sauce through two layers of cheesecloth and discard the solids. Step One: Buy the very largest tails you can find. I have never tried the temperature you recommend. The lobster is gently butter poached directly in there not being put in plastic pouches. Thomas Keller popularized this recipe and it is one of my favorites. The temperature will determine the texture. I brought a pot of water to a boil and killed two lobsters of equal size. Perhaps it was his lawyer or editor that did this, but it is his name on the cover. Poaching the lobster in beurre monte is amazing… you do not need a chamber vacuum sealer… just plop the meat into the sauce and poach. I want to try a similar recipe and if there were any adjustments needed. — 140°F for 30 minutes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I performed an experiment with lobster tail sous-vide about two years ago, and found that I preferred 46ºC/115ºF over 50ºC/122ºF. He published a beautiful book on sous-vide cooking called “Under Pressure”. The left over lobster infused beurre monte sauce is really good for reuse on anything. Step Three: Remove tails from shells and place each in a vacuum bag along with a tablespoon of salted butter and any desired aromatics (Previously I’ve used tarragon, but more recently I decided I prefer to cook my tails without aromatics). Keller does not ever boil the lobster meat or drop a tail in boiling water. I could then easily take the lobster meat out of the shells. Vacuum seal or if you do not have a, Heat a film of oil in a saute pan until hot. Combine the red wine, carrot, shallot, mushroom, onion, bay leaf and thyme in a saucepan and bring to a boil over medium high heat. As Thomas Keller explains, “Lobster tail, removed from its shell and poached in beurre monte, is like none other you’ve tasted–sweet, rich and remarkably tender.” It is dreamingly good! In this recipe we’ll essentially be using the marrow raw with a quick fry at the end. Does the size of the tail matter with cooking time? The only difference between the two lobster tails was the cooking temperature, nothing else. (sorry but I’m still trying to master the metric system) lobster tails in a sous vide bath? Chill in an ice bath if not using immediately. All that being said, you are very correct about the American hypersensitivity to anything remotely smelling of “unsafe”. It’s not like I’m going to have access to either a sous-vide machine nor a Thomas Keller restaurant — at least for the foreseeable future. Pour the onions and the contents of their vacuum bags into two separate pots. The lobster tail cooked at the higher temperature was more like a regular steamed lobster tail, without the benefits of sous-vide that are obvious in the lobster cooked at 46ºC/115ºF. Thank God there’s someone there who has noticed it and has had the guts to write about the naked king. Place the lobster in the water and cook for 15 minutes. Stefan- Step Four: Cook the tails at 140°F for 30 minutes and they’ll be ready to serve. And if it still doesn’t work use a paring knife to gently loosen it. Pasta with Burrata, Spinach, and Lemon (Orecchiette Burrata, Spinaci, Limone), Lobster sous-vide temperature experiment | Stefan's Gourmet Blog, Sous Vide i bakspejlet | Fingrene i fadet, Lobster Bisque Risotto | Stefan's Gourmet Blog, Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco), Bacalhau à Brás (Portuguese Salted Cod with Potatoes, Onions, and Egg), Celeriac ‘Ravioli’ with Parsnip and Mushrooms, Amêijoas à Bulhão Pato (Clams in Portuguese Style), Top 10 Secrets to Make the Best Homemade Ravioli From Scratch, Pork Belly Sous-Vide Time and Temperature Experiment, How to choose Time and Temperature to cook Meat Sous-Vide, Pork Neck or Pork Shoulder Sous Vide Temperature Experiment, How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks. Your post mentioning the Keller temperature was actually the final straw that pushed me to write this post . , I’m sure you won’t regret it, especially after tasting a lamb shank cooked with it . Your email address will not be published. It goes without saying that you can’t get any fresher (and thus safer) than a live lobster you just killed yourself a minute before cooking it. I hate that, but I’ll leave it alone for now. The lobster tail cooked at Thomas Keller’s suggested temperature of 59.5ºC/139ºF had the same problem as the one cooked at 50ºC/122ºF: not as tender and juicy as the one cooked at 46ºC/115ºF.
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