Every time I’m in Boston I crave lobster – buttery, succulent, and the warm roll is the perfect vehicle to eat it. The best lobster rolls have very few ingredients: large chunks of lobster meat, warm fluffy roll, butter and lemon. Super simple. Traditionally, the claw meat is used for the rolls, but I use tails because they are easier to come by.

Sous Vide

I impulse purchased a Sous Vide on Amazon Prime day last year and I’ve never looked back. The name Sous Video sounds fancy but really it makes cooking very simple by closely controlling your temperatures. There is no better way to cook lobster tails as it allows you to poach it in lemon butter effortlessly.

Sous Vide cooking is the process of using very precisely heated water to slow cook food. All you need is a Sous Vide cooker, a heat safe container and zip-lock bags (or vacuum sealer if you’re fancy). Essentially whatever you put in the Sous Vide bath is cooking in it’s own juices making it extra flavorful and never overdone.

Looking for your own Sous Vide machine? This is the one that I use.

Preparing Lobster

Preparing the lobster for the Sous Vide is pretty straight forward. Cut the membrane on the bottom side of the tail and remove it entirely. Cook with the top shell on. Pack your bag with pads of butter and lemon slices and ta da!

Lobster Rolls are best enjoyed pool side complimented with roasted fennel and an alcoholic Arnold Palmer.

Warm Lobster Rolls Sous Vide

This is a Boston classic way to eat buttery lobster. Sous Vide is the perfect worry free way to butter poach lobster tails.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings 2 Lobster Rolls

Equipment

Sous Vide Machine

Ingredients

2-3 Lobster Tails
2 Lemons
8 tbsp Salted Butter
2 Brioche Buns hotdog style
Tarragon or celery leaves to garnish

Instructions

Set your Sous Vide to 135° F
Place the lobster tails, 5 tbsp. butter, and 1 lemon sliced into a vacuum seal bag and seal. Place the bag in the water bath for 1 hour.
Remove the bag from the water and carefully remove the lobster tails. Remove the meat from the shells and roughly clop the meat.
Heat a skillet over medium heat and brush the buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side.
Divide the lobster meat in the buns and drizzle with 1 tablespoon melted butter and the juice of ½ lemon. Garnish with Tarragon or celery leaves.