Sous Vide lobster and filet for Mother’s day

[bmillin]

Tomorrow is a triple whammy. Mother’s Day, our first anniversary, and my new bride’s daughter is expecting.

At my bride’s request I have two LARGE tails, probably close to 1’lb each and some filet. I have been reading up on Sous Vide for lobster and that’s what I plan to do. Also would love to Sous vide the filet but temps are slightly different so here is the idea -

Run the hot tub at 128 to get thing going, then pull the filets out to cool a bit prior to searing and kick the Sous Vide up to a finishing temp of 130 for the lobster.

Nothing like trying something new with a very expensive batch of meat!

[Draznnl]

Best of luck. Sounds like quite the celebration. Enjoy.

[WayneT]

That’s the way to celebrate such a momentous day. Surf and turf is a certain crowd pleaser.

[dubob]

I do not intend to rain on your parade. But I would like to point out that when doing beef in the sous vide mode, it has been scientifically documented that to insure there isn't any leftover live, bad bugs in the meat that the sous vide temperature should be at least 131 degrees F for a minimum of 90 minutes. Meathead and company have produced a couple of very good videos suggesting this approach.

I would also like to congratulate you on an excellent menu choice to impress your bride. Enjoy!

[TripleB]

Great input. Have to remember temp and time.

[fzxdoc]

It's been linked on other topics, but I'll put a link here as well: Kenji Lopez-Alt has a really nice lobster sous vide recipe/discussion here:

https://www.seriouseats.com/sous-vide-lobster-recipe

Kathryn