Cookaholics Bulletin Board

Whole Foods has these huge lobster tails for sale through Monday - they're 8 ounces of meat per and probably 1.25 to 1.50 inches thick. Given the last topic, I was thinking of cooking them sous vide and finishing them almost directly under the broiler. I checked Doug Baldwin's book and he recomends the followiong: rare (unpasteurized) - 108 degrees for 15-20 minutes; medium rare, unpasteurized 122 for 15-20 minutes, and medium - 140 degrees for 30-40 minutes. I'm assuming his times are based on supermarket lobster tails - which are typically closser to 4 oz and definitely less thick.

I was thinking of going for 122 degrees but leaving them in the water for about 40-45 minutes because they are so thick. Then brushing them with butter under the broiler until they browned. Does that sound reasonable?

Gerard

It sounds reasonable to me. Maybe a *little* long, but it shouldn't hurt. Ideally you'll have a very very hot broiler, or it might tend to overcook the tail. Purely personally, I quite like lobster unbrowned, but clearly tastes vary there.

Thanks Paul - that's a good point! I think I'll brush them with butter, put them pretty close to the heat source and try just for 30 seconds or so. If it gets a little color, fine - if not - that's fine too!

Gerard

I've used Keller's recommendation of 145 for 15 minutes with excellent results.

Amy

I have an 8 ounce, frozen with lobster butter. My plan is to use the sous vide as a holding bath.

Is there a time that is too long? I'm thinking to hold it for about 2 hours while other appies are consumed

I'll be using guacamole as an accompaniment and a 2004 Pol Roger Rosé to help choke it down.....