Sous Vide Whole Lobster

Discussion in 'Professional Chefs' started by Luigi B, Aug 25, 2017.

  1. Luigi B

    Luigi B

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    hello everyone. Just wondering if any chefs out there ever sous vide an entire lobster in the shell? If so what is the temp you guys used and timing? Thanks to everyone in advance.
     
  2. phatch

    phatch Moderator Staff Member

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    Shell seems likely to pose a bag penetration risk. They're just too pointy in too many places.

    I've thought of a butter poached sous vide shellfish. It would take a lot less butter than the traditional method.
     
  3. someday

    someday

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    No
     
  4. iceman

    iceman

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    Never mind. I just realized what an idiot I am. My apologies.

    NEW RULE: ... Do not post when you're in a bad mood.



    "We work in kitchens ... It ain'te rocket surgery.".
     
    Last edited: Aug 25, 2017
  5. phatch

    phatch Moderator Staff Member

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    Oh but you can and is widely regarded as superior to the other methods. It's usually blanched first to simplify removal from the shell but is finished sous vide.
     
  6. someday

    someday

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    Sous vide lobster is amazing. Sous vide lobster in the shell?...no.
     
  7. foodpump

    foodpump

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    Yup, thats what we do at the hotel I work, head in a pot of water, then remove the tail and claws. Portions bagged up with a cube of butter, and a sprig of thyme. Forget what temp they poach it at.
     
  8. chefbillyb

    chefbillyb

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    If you think about it, a Lobster is always cooked Sous Vide. The shell is the bag. So when you boil the lobster its the same process only at a higher heat. I think this is what Iceman was going to say because it sounds stupid now that I typed it.......