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Shell seems likely to pose a bag penetration risk. They're just too pointy in too many places.

I've thought of a butter poached sous vide shellfish. It would take a lot less butter than the traditional method.
 

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Never mind. I just realized what an idiot I am. My apologies.

NEW RULE: ... Do not post when you're in a bad mood.

"We work in kitchens ... It ain'te rocket surgery.".
 

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Oh but you can and is widely regarded as superior to the other methods. It's usually blanched first to simplify removal from the shell but is finished sous vide.
 

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Yup, thats what we do at the hotel I work, head in a pot of water, then remove the tail and claws. Portions bagged up with a cube of butter, and a sprig of thyme. Forget what temp they poach it at.
 

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If you think about it, a Lobster is always cooked Sous Vide. The shell is the bag. So when you boil the lobster its the same process only at a higher heat. I think this is what Iceman was going to say because it sounds stupid now that I typed it.......
 
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