Served with asparagus with dill mayo and salted almonds
Recipe for sous vide lobster tail
Irresistible lobster tails in sous vide!
Lobster tails are a delicacy, and the lobster season is in full swing! The Danish lobster season runs from April to October.
We have the recipe from the book: “Sous Vide 2.0 – Recipes, Techniques, Tips, and Tricks” where the author Karsten Tangaard says the following about the recipe:
“In this appetizer, the lobster tail has a sweet and strong taste of the sea and shellfish, complemented by the sweetness of the asparagus, the salty crunch from the nuts, and Parmesan flakes.
It is all tied together by the richness of the mayonnaise. Fresh or toasted bread adds extra crispness and body.”
Servings: persons
Sous vide lobster tail
Served with asparagus with dill mayo and salted almonds
Ingredients
- 250 gram Lobster Tail
- 80 gram Almonds Or cashew nuts. Roasted in oil, salted, and coarsely chopped.
- 50 gram Mayonnaise
- 10 gram Dill Finely chopped
- 150 gram Asparagus
- 40 gram Parmesan
- 4 slices Bread Can be omitted
Instructions
- Prepare the asparagus.
- Prepare the lobster tails to taste (here 60°C/0:25 was used)
- Stir the dill into the mayonnaise and season with lemon juice.
- Grill the asparagus for 30 seconds on an ultra-hot grill pan.
- Possibly briefly roast the lobster tails on medium heat in a bit of butter.
- Arrange and shave Parmesan slices over.
Notes
OTHER SERVING SUGGESTIONS
• Lobster tail cocktail on toast.
• Terrine with chopped egg whites, herbs, tomato concassé, and asparagus pieces in a lobster broth jelly.
• Cold with a dressing of oil, lemon juice, chili, and garlic.
• Cold with a spicy sauce with lemon, tomato paste, and chili, optionally grated horseradish.
• Tomato and sauce of coconut milk.
• Egg pasta tossed in reduced lobster broth and cream-steamed leek pieces.
• Lobster tail cocktail on toast.
• Terrine with chopped egg whites, herbs, tomato concassé, and asparagus pieces in a lobster broth jelly.
• Cold with a dressing of oil, lemon juice, chili, and garlic.
• Cold with a spicy sauce with lemon, tomato paste, and chili, optionally grated horseradish.
• Tomato and sauce of coconut milk.
• Egg pasta tossed in reduced lobster broth and cream-steamed leek pieces.