Prep Time: 5 minutes
Cook Time: 45 minutes
Lemon Curd
METHOD
1.
2.
3.
Place Sous Vide Cooker in a water bath and preheat to 180°F.
In a bowl, whisk eggs, sugar, lemon juice, and butter until blended. Pour mixture into a quart zip top bag. Using water
displacement method, submerge bag in water bath. Alternatively, pour mixture into a vacuum bag and seal. Submerge bag
in water bath. Cook 45 minutes.
Empty bag into a medium bowl and whisk until smooth. Transfer lemon curd to a shallow container. Press plastic wrap
over surface of curd and refrigerate at least 2 hours, or until chilled.
INGREDIENTS
Make-Ahead: Curd can be made up to 1 week ahead, covered and refrigerated.
3 large eggs
2/3 cup granulated sugar
1/2 cup fresh lemon juice (from about 3 lemons)
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
Makes: 2 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Lobster Tails with Garlic Butter
METHOD
1.
2.
3.
4.
Using kitchen shears, carefully snip through underside of lobster tails, cutting lengthwise where softer cartilage meets
hard shell. Strip away softer cartilage from underside and reserve. Working from head side of tail, carefully pull lobster
meat from shell. Discard shells or reserve for another use.
Place Sous Vide Cooker in a water bath and preheat to 130°F.
Sprinkle lobster all over with salt. Place lobster in a single layer in a gallon zip top bag and add butter, garlic, and
tarragon. Using water displacement method, submerge bag in water bath. Alternatively, place lobster in a single layer in a
large vacuum bag with butter, garlic, and tarragon and seal. Submerge bag in water bath. Cook 45 minutes.
Remove lobster from bags and rest 5 minutes. Meanwhile, pour off butter from bag into a serving bowl, leaving behind
watery liquid at bottom of bag. Season butter with salt and pepper. Slice lobster and serve with drawn butter.
INGREDIENTS
Make-Ahead: Lobster can cook in water bath up to 1 hour before serving. Bagged cooked lobster can be chilled
in an ice bath and refrigerated up to 2 days before serving. Rewarm lobster (in bag) in a water bath with Sous
Vide Cooker set to 120°F for 15 minutes to rewarm.
Four 6-ounce lobster tails
1 1/2 sticks butter
2 garlic cloves, finely chopped
2 fresh tarragon sprigs
Serves: 4
15
16
