Sous Vide Lobster Tails

So, I have been working through Modern Cooking at Home with mostly good results. Today, I tried the Lobster Rolls. The recipe called for cooking the tails in a 122F bath for ~15 min to a core temp of 120F, which I did (confirmed core temp with my handy-dandy thermocouple). The problem is the lobster seemed underdone--not the color or texture I normally associate with lobster, but I have never tried sous vide lobster so I was not sure what to expect. Interestingly, under the variations for the recipe, for a whole lobster tail served as an entree, they recommend a 131F bath with a 129F core temp, which seems like a better target temp to me.

Two questions:
1) Anyone have any idea why the different water temp/target temps--I would expect the two variations to use the same cooking method?

2) Anyone have any preparation recommendations on lobster tails?




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