Sous Vide Lobster Tails with Vanilla Brown Butter and Lemon Couscous

Steps

1. Step 1

   Fill a large pot or container with water, clip on the sous vide cooker and set it to 130°F. Let it come up to temperature while you prep the lobster.

   10 min, hands-off · 130°F

2. Step 2

   Shell the tails: using kitchen shears, cut down the top of each shell from the wide end to the base of the tail fan. Spread the shell open with your thumbs and lift the meat out in one piece, pulling it free at the fan end. Pull off the thin membrane underneath and rinse away any dark vein. Pat the meat very dry and season lightly all over with the kosher salt.

   15 min

   • 4 lobster tails (5–6 oz each), thawed if frozen
   • 1/2 tsp kosher salt
3. Step 3

   Put the lobster meat in a zip-top freezer bag in a single layer and tuck a piece of butter next to each tail. Lower the bag into the water until the water pressure pushes the air out, then seal the bag with just the top corner above the surface (or vacuum-seal it).

   5 min

   • 4 tbsp unsalted butter
4. Step 4

   Cook the lobster in the 130°F water for 45 minutes. Keep the bag fully submerged; clip it to the side of the pot or weigh it down with a spoon if it floats.

   45 min, hands-off · 130°F

5. Step 5

   While the lobster cooks, make the couscous: bring the broth and olive oil to a boil in a small saucepan. Stir in the couscous, cover, and take the pan off the heat. Let it sit 5 minutes, then fluff with a fork and stir in the lemon zest, 1 tbsp lemon juice, parsley and chives. Season with salt and pepper and cover to keep warm.

   10 min

   • 1 1/4 cups chicken or vegetable broth
   • 1 tbsp olive oil
   • 1 cup couscous (dry)
   • 1 lemon (zest and 1 tbsp juice)
   • 3 tbsp fresh parsley
   • 2 tbsp fresh chives
   • salt and black pepper
6. Step 6

   In the last 10 minutes of the lobster's cook, make the brown butter: melt the 6 tbsp butter in a small light-colored skillet over medium heat. Scrape in the vanilla seeds and drop in the pod. Cook, swirling often, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, 4 to 6 minutes. Pull it off the heat right away, remove the pod, and stir in 1 tsp lemon juice and a pinch of flaky salt.

   6 min

   • 6 tbsp unsalted butter
   • 1/2 vanilla bean, split lengthwise (or 1/2 tsp vanilla bean paste)
   • 1 tsp lemon juice
   • flaky sea salt
7. Step 7

   Lift the lobster out of the bag and pat it dry. Slice each tail crosswise into thick medallions or leave whole. Spoon the couscous onto plates, set the lobster on top, and spoon the warm vanilla brown butter generously over everything. Finish with flaky salt.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026