Shrimp and lobster are considered two of the finest seafood delicacies, and when prepared using the sous vide method, their flavors and textures reach unparalleled levels of perfection. Sous vide cooking allows for precise temperature control, ensuring that the shrimp and lobster are cooked to an ideal tenderness without becoming tough or rubbery. This recipe pairs these two luxurious ingredients with garlic, butter, and a hint of lemon to elevate their natural flavors. It’s an elegant dish that is surprisingly easy to prepare, making it perfect for a special dinner or date night. The added benefit of sous vide is that you get consistent, restaurant-quality results every time.
Ingredients:
- 1/2 lb large shrimp, peeled and deveined
- 1 lobster tail, shell removed
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (for serving)
Preparation:
Step 1: Preheat your sous vide water bath to 135°F (57°C). This temperature is perfect for cooking seafood, allowing the shrimp and lobster to remain juicy and tender without overcooking.
Step 2: Prepare the shrimp and lobster tail by seasoning them with salt, pepper, and minced garlic. Ensure that the seasoning is evenly distributed across all the pieces for consistent flavor.
Step 3: Divide the shrimp and lobster tail into separate vacuum-seal bags. Place 1 tablespoon of butter in each bag. The butter not only adds richness but also helps the seafood retain its moisture during cooking.
Step 4: Seal the bags using a vacuum sealer or the water displacement method. This step ensures no air remains inside, which is key for proper sous vide cooking.
Step 5: Place the bags into the preheated sous vide bath. Cook for 30 minutes. The controlled temperature ensures the seafood cooks evenly, resulting in a delicate and succulent texture.
Step 6: Once the 30 minutes are up, carefully remove the bags from the water bath. Take the shrimp and lobster out of the bags and pat them dry with paper towels. Drying them ensures a better sear in the next step.
Step 7: Heat a skillet over medium heat. Add the remaining tablespoon of butter and allow it to melt. Sear the shrimp and lobster tail for 1-2 minutes on each side, or until lightly browned. The searing process adds a slight caramelization, enhancing the flavor and presentation of the dish.
Step 8: Drizzle the seafood with fresh lemon juice for a bright, tangy finish. Garnish with chopped parsley to add a touch of freshness and color to the dish.
Cooking Note:
- Sous vide cooking provides an unmatched level of control, making it almost impossible to overcook seafood. If you prefer your shrimp and lobster more firm or less tender, you can adjust the cooking temperature slightly—try increasing to 140°F (60°C) for a firmer texture.
- You can prepare the garlic butter sauce in advance to serve alongside the seafood for dipping or drizzling. Melt butter with minced garlic in a small pan and let it simmer until fragrant before serving.
Serving Suggestions:
- Serve your Shrimp & Lobster Sous Vide on a bed of linguine or fettuccine pasta tossed in garlic butter sauce for an indulgent main course.
- Alternatively, serve with roasted or steamed vegetables such as asparagus or broccoli for a lighter option.
- For a full gourmet experience, pair the dish with crusty bread to soak up the butter sauce.
- If you’re hosting a dinner party, consider serving the seafood with a side of creamy risotto or mashed potatoes to complement the richness of the lobster and shrimp.
Tips:
- Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a bit of butter or olive oil, but be cautious not to overcook them.
- Vacuum sealing tips: If you don’t have a vacuum sealer, you can use a zip-top bag. Slowly lower the bag into water, allowing the pressure to push out the air, then seal the top.
- Lobster shell removal: If you’re unfamiliar with how to remove the lobster shell, use kitchen shears to cut through the soft underside of the tail and carefully pull the meat out.
- Customization: You can add different herbs such as thyme or dill for a variation in flavor. If you prefer spicier seafood, sprinkle in some red pepper flakes with the seasonings.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 200 kcal per serving
- Protein: 24g
- Sodium: 590mg
FAQs:
Can I cook both shrimp and lobster in the same bag? It’s better to cook them in separate bags to allow each to cook evenly. Shrimp tend to cook faster than lobster, and separating them ensures optimal results.
Do I need a vacuum sealer for sous vide? No, you can use the water displacement method with a zip-top bag. Just slowly lower the bag into the water to push out air and then seal it tightly.
Can I cook this dish without a sous vide machine? While sous vide ensures perfect texture, you can cook shrimp and lobster traditionally by steaming or boiling them. Just be careful not to overcook, as both seafoods become tough when overdone.
Can I add other flavors or ingredients? Yes! You can customize the recipe by adding herbs such as thyme or dill to the vacuum-seal bags or marinating the seafood before cooking.
What sides pair well with shrimp and lobster sous vide? Garlic butter pasta, roasted vegetables, mashed potatoes, or risotto are great options to complement the seafood.
Conclusion:
Shrimp & Lobster Sous Vide is a luxurious yet easy-to-make dish that is sure to impress. By using the sous vide technique, you achieve perfectly cooked seafood that retains its moisture, flavor, and tenderness. Whether served with pasta, vegetables, or on its own with a side of garlic butter sauce, this dish will transport you to a fine-dining experience from the comfort of your kitchen. With minimal prep and a foolproof cooking method, it’s a fantastic option for both special occasions and simple yet elegant weeknight meals.
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Shrimp & Lobster Sous Vide
- Total Time: 40 minutes
Ingredients
Ingredients:
- 1/2 lb large shrimp, peeled and deveined
- 1 lobster tail, shell removed
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
Preparation:
Step 1: Preheat your sous vide water bath to 135°F (57°C). This temperature is perfect for cooking seafood, allowing the shrimp and lobster to remain juicy and tender without overcooking.
Step 2: Prepare the shrimp and lobster tail by seasoning them with salt, pepper, and minced garlic. Ensure that the seasoning is evenly distributed across all the pieces for consistent flavor.
Step 3: Divide the shrimp and lobster tail into separate vacuum-seal bags. Place 1 tablespoon of butter in each bag. The butter not only adds richness but also helps the seafood retain its moisture during cooking.
Step 4: Seal the bags using a vacuum sealer or the water displacement method. This step ensures no air remains inside, which is key for proper sous vide cooking.
Step 5: Place the bags into the preheated sous vide bath. Cook for 30 minutes. The controlled temperature ensures the seafood cooks evenly, resulting in a delicate and succulent texture.
Step 6: Once the 30 minutes are up, carefully remove the bags from the water bath. Take the shrimp and lobster out of the bags and pat them dry with paper towels. Drying them ensures a better sear in the next step.
Step 7: Heat a skillet over medium heat. Add the remaining tablespoon of butter and allow it to melt. Sear the shrimp and lobster tail for 1-2 minutes on each side, or until lightly browned. The searing process adds a slight caramelization, enhancing the flavor and presentation of the dish.
Step 8: Drizzle the seafood with fresh lemon juice for a bright, tangy finish. Garnish with chopped parsley to add a touch of freshness and color to the dish.
Notes
Cooking Note:
- Sous vide cooking provides an unmatched level of control, making it almost impossible to overcook seafood. If you prefer your shrimp and lobster more firm or less tender, you can adjust the cooking temperature slightly—try increasing to 140°F (60°C) for a firmer texture.
- You can prepare the garlic butter sauce in advance to serve alongside the seafood for dipping or drizzling. Melt butter with minced garlic in a small pan and let it simmer until fragrant before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 200 kcal
- Sodium: 590mg
- Protein: 24g