[Luigi B]

hello everyone. Just wondering if any chefs out there ever sous vide an entire lobster in the shell? If so what is the temp you guys used and timing? Thanks to everyone in advance.

 

[phatch]

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.

 

[someday]

No

 

[Iceman]

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.".​

 

[phatch]

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.

 

[someday]

Sous vide lobster is amazing. Sous vide lobster in the shell?...no.

 

[foodpump]

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.

 

[chefbillyb]

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.......