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Sous Vide Lobster Roll
Recipes
Sous Vide Lobster Roll
4 servings
50 minutes total

Ingredients

...For lobster
  • 1 lemon
  • 4 oz unsalted butter
  • 4 (5 oz) fresh lobster tails
  • 1 large vacuum seal bag
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh thyme
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon pepper
...For dressing
  • 3 large, pasteurized eggs
  • 1 small shallot
  • 1 teaspoon fresh tarragon
  • 1 teaspoon fresh dill
  • 1 tablespoon fresh chives
  • ½ cup celery
  • 1 clove garlic
  • 1 tablespoon champagne vinegar
  • 1 cup extra-virgin olive oil
  • ¼ teaspoon ground white pepper
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons unsalted butter
  • 4 Bakery brioche hot dog buns

Steps

    1. Prepare lobster. Fill 8-quart stockpot with 6-quarts hot tap water. Set immersion circulator into water bath and attach to side of pot. Set circulator to 145˚F.
    2. Juice lemon (2 tablespoons) and cube chilled butter. Split lobster tails in half lengthwise and remove meat (discard shells). Fold top 2-inches of 1-quart vacuum seal bag over, to form a collar; add lobster meat, cold butter, tarragon and thyme sprigs, 1 teaspoon lemon juice, ½ teaspoon salt, and pepper to bag; then fold collar up. Using vacuum sealer, create a seal and remove air from packaging.
    3. Confirm immersion circulator has heated water to 145°F by using a calibrated digital probe thermometer. Place sealed bag directly into circulating water bath and cook for 30 minutes.
    4. Prepare dressing. Separate eggs for yolks only (reserve whites for another use). Peel and chop shallot; chop tarragon, dill, chives, and celery. Combine in bowl of food processor: shallot, garlic, egg yolks, 1 tablespoon lemon juice, vinegar, and remaining ½ teaspoon salt. With machine running, slowly drizzle in oil until emulsified and thick. Stir chopped herbs (tarragon, dill, and chives) into mayonnaise; chill until ready to use.
    5. Remove bag from water and using a calibrated digital probe thermometer inserted into the thickest lobster piece, confirm internal temperature has reached at least 145°F (if lobster has not reached 145°F, continue to cook in a large non-stick pan until internal temperature has reached at least 145°F). Submerge bag in ice bath for 5 minutes.
    6. Remove lobster meat from bag (discard bag) and dice into 1-inch pieces. Combine in medium mixing bowl: lobster meat, celery, white pepper, Worcestershire, and about 1 cup of dressing (add more if needed) until well blended. Chill until ready to serve.
    7. To serve, melt remaining 2 tablespoons butter in large non-stick sauté pan on medium. Place buns in pan and toast 1–2 minutes on both sides. Evenly fill each bun generously with chilled lobster salad; serve.

Amount per ¼ recipe serving: Calories 1170, Total Fat 99g, Sat Fat 34g, Trans Fat 0g, Chol 315mg, Sodium 840mg, Total Carb 49g, Fiber 0g, Sugars 6g, Protein 25g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%