Sous vide lobster sandwich

The taste of a seafood directly depends on a cooking method. Sous vide lobster sandwich turns out to be so delicious thanks to a water bath poaching.

It's time to forget about the rubbery lobster meat which is simply unpleasant to chew. The sous vide cooker poaches the lobster perfectly every time making its meat juicy and appetizing. This step-by-step recipe is useful in both cases: whether you want to cook classic lobster tail or make wonderful sandwiches.

• Wait before the sous vide immersion thermostat preheats the water to 60 degrees.
• Boil a small saucepan of water on a hotplate. Cut the lobster carapace from the top to the middle. Put them in boiling water for a minute and a half.
• Then take them out from boiling water and put in cold water for 5 minutes. This will make it easier to separate the meat from the carapace.
• Put separated meat into vacuum bags adding butter beforehand. Vacuumize the bags.
• Immerse the bags into a water bath and leave them poaching for 25 minutes.
• Take out the bags from the sous vide cooker and pull out the meat. Pat the meat dry with paper towels to remove cooking liquid. Place it in a small bowl and put it in a fridge for half an hour to cool it down.
• Chop the lobster tails finely and mix them with mayonnaise sauce and scallions. Season them with salt and pepper to your liking. Stir everything well enough one more time after adding the lemon juice.
• Pick your favorite sandwich bun and use the cooked lobster meat as a filling. You can lightly toast the bun in a sandwich maker or toaster beforehand.