Saffron Lobster - Sous Vide

Just go for it.

Active time: 15 minutes • Total time: 45 minutes

Posted on Feb 24, 2017 by Jack McCann
Tags: newsletter sous vide fish VEGETARIAN article recipes

This really is a pretty easy meal and quite tasty:

You'll need a  Sous Vide machine for this.... if you don't have one, really -- put it on the list.  We have the Anova one. 


  • Lobster Tails
  • Organic  Saffron
  • Organic Butter
  • Sea Salt


  1. Bring a pot of water to a low boil
  2. Add lobster tails to the water for just 2 minutes (they'll turn red)
  3. Pull out and peel the shell off the meat (remove the sand vein if you wish)
  4. sprinkle sea salt and a small amount of saffron onto each tail
  5. Place in a plastic bag with some butter
  6. Remove the air from the bag and seal
  7. Cook at 122 degrees for 30 minutes
  8. Serve with some extra butter and make a  saffron risotto (just add a small pinch of saffron to the broth when you start your risotto)

Get a sweet wine... maybe even just a cheap Asti Moscato that might be more like dessert than a dinner wine -- but what the heck. 

Here is how the shells look after being cooked for 2 min so you can remove the shell before cooking

After cooking in the sous vide

Yum. Just yum.

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts