Shrimp & Lobster Sous Vide

Introduction

If you’re looking for a dish that feels fancy but is actually easy to make, then this Shrimp & Lobster Sous Vide is for you! With just a few ingredients and your sous vide machine, you can create a delicious seafood meal that will impress anyone at your table.

Why Make This Recipe

Cooking shrimp and lobster sous vide keeps them tender and juicy, with all the lovely flavors sealed in. This recipe is perfect for special occasions, whether it’s a weekend family gathering or a romantic dinner. Plus, it’s so simple that even beginners can try their hand at it!

How to Make Shrimp & Lobster Sous Vide

Ingredients:

2 whole lobsters (cooked, deshelled and cut into 1/2 pieces, claws left whole)

1 lb colossal shrimp (or 16-20 shrimp)

1/2 cup butter

1/2 cup white wine

Salt and pepper to taste

Fresh herbs (e.g., parsley) for garnish

Directions:
Preheat the sous vide water bath to 140°F (60°C).In a bowl, combine the deshelled lobster pieces, colossal shrimp, melted butter, white wine, salt, and pepper. Mix well to coat everything nicely.Place the seafood mixture into sous vide bags or jars. Seal them tightly using a vacuum sealer or the displacement method if you are using Ziploc bags.Submerge the bags in the preheated water bath. Cook for 30-60 minutes, depending on how tender you want your seafood.Once the cooking time is up, carefully take the bags out of the water bath and open them to release the steam.Serve the shrimp and lobster in a dish, drizzled with the tasty cooking liquid. Don’t forget to garnish with fresh herbs!

How to Serve Shrimp & Lobster Sous Vide

Serve this delightful dish on its own or pair it with some crusty bread or a fresh salad. It also makes for a great addition to pasta or rice for a complete meal.

How to Store Shrimp & Lobster Sous Vide

If you have leftovers, let them cool before transferring them to an airtight container. You can store them in the fridge for up to 2 days. To reheat, you can use the sous vide method again or gently warm them on the stove.

Tips to Make Shrimp & Lobster Sous Vide

Make sure the lobster and shrimp are fresh for the best flavor.

Don’t rush the cooking time! Letting them cook for the full range will help ensure they are perfectly tender.

Feel free to experiment with different herbs and spices for added flavor.

Variation

You can add other seafood like scallops or crab meat to this dish if you want to mix up the flavors. Just make sure to adjust the cooking time based on what seafood you choose.

FAQs

Q1: Do I need a sous vide machine to make this recipe?

A1: Yes, a sous vide machine is necessary to cook the seafood properly at a precise temperature.

Q2: Can I use frozen lobster and shrimp?

A2: Yes, just make sure to thaw them properly before cooking for the best results.

Q3: How can I tell when the shrimp and lobster are done?

A3: Cooking times will vary, but generally, 30 to 60 minutes at 140°F will yield perfectly tender seafood. The meat should be opaque and tender.