Sous Vide Butter Poached Lobster

Article by Lindsey Bishop

Sous Vide Butter Poached Lobster was originally published in Dish Beautiful

“C'mon you guys. It's a known fact that lobsters fall in love and mate for life. You can actually see old lobster couples, walking around their tank, you know, holding claws.”

—Phoebe Buffet

This one goes out to Ross + Rachel... and all the other lobsters out there! I’m calling this “Kissing Lobsters” and that’s 2 butter-poached lobster tails with two claws over a chive butter sauce.


  • 2 lobster tails
  • 2 lobster claws
  • 6 tablespoons unsalted butter
  • 1 bunch of chives, roughly chopped
  • 1/2 cup grapeseed oil
  • 1 tsp Maldon Sea salt
  • Chive Oil


Set sous vide to 129 F.

Parboil lobster tails and claws in a pot of boiling water for 2 minutes. Remove and place in an ice bath until cool enough to handle. This will help you when removing the shell. Cut through the shell with kitchen shears and remove shell down to the “flipper tail” (that’s what I’m calling it.) Place tails in a ziplock bag with butter. Sous vide for 15 minutes.

Remove lobster from the bag and set aside. Add the butter from the bag to a saucepan over medium heat and bring to a simmer. Add claws for 3 minutes to warm through. Place tails and claws on the plate and pour butter around. Finish with chive oil and Maldon sea salt aka “crunchy salt.”

  • lobster-300?v=1

Follow Lindsey Bishop @dishbeautiful

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