Staging Lobster Tails for Catering

Lobster Tails

So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.
We set out to show that CVap® ovens can stage lobster tails for catering right.

Staging Lobster Tails Process

Ingredients

  • 4-5 oz Lobster Tails
  • Melted Butter
  • Paprika

Allow the tails to thaw overnight in the refrigerator, per label instructions. Lobster (and all shellfish, for that matter) is unforgiving regarding safe handling. Make sure to only thaw in the refrigerator, and cook promptly once it has thawed.

Preheat the CVap oven.

Staging Lobster Tails for Catering

The product we chose was Greenhead frozen lobster tails.

lobster

Settings

Cooking

  • Cook Time: 1 hour
  • Cook Vapor: 136°F
  • Cook Air: Sous Vide

Holding

  • Hold Time: 2 hours
  • Hold Vapor: 136°F
  • Hold Air: Sous Vide

Prepare the tails by “boxing” them. This simply means to make an incision with scissors along the top spine of the shell. Crack the shell to carefully pull the lobster meat almost all the way out – BUT NOT COMPLETELY. Leave the end tail meat in the shell and lay the meatier portion on top, see image.

Douse raw tails with plenty of melted butter. Evenly sprinkle with a touch of paprika for color.

Staging Lobster Tails Results

To be honest, I LOVE crustaceans! But usually lobster is just meh. It probably has something to do with being hundreds of miles from the nearest coast. (yep, I’m a bit of a fresh seafood snob). Lobster is too expensive for the experience of chewing on rubber bands. Or at least that’s what I thought before cooking them in CVap. 

Lobster Tails
Lobster Tails
Lobster Tails

We reviewed these babies after about an hour into holding. The texture was tender and juicy. The flavor was buttery, briny, and sweet. They would be perfectly fine to serve in this state. But if you wanted to give them a little more texture or snap, you could finish them in a high-temperature convection, broiler, or even with a blow torch. This gives the lobster meat a toothier bite

CVap gives you so much flexibility and peace of mind. It ensures that all your hard work isn’t wasted by overcooking these tails and turning them tough and rubbery! Don’t shy away from utilizing them as a surf-n-turf option on your catering menu! CVap allows you to serve lobster with sous vide precision, but at a scale to feed scores of people.

What to do with all those lobster tail leftovers? Vac-packed and freeze them for later use! Or turn them into that New England favorite – lobster rolls!
That’s what we did.

We prepared two versions of lobster rolls:

OMG!!  So effing good!

Staging Lobster Tails for Catering
Staging Lobster Tails for Catering

Crab Leg Feast For The Holidays!

fresh shrimp cooked in a CVap oven

Growing up, we had a Christmas Eve seafood feast tradition. I grew up near the water in South Florida. Fresh seafood was easy to access. It didn’t matter if we caught or trapped it ourselves, or had to buy it at a seafood market, it was readily available. Each year would be different, as we might have a traditional clam bake one year and fresh-caught yellowtails the next. I remember all of it like it was yesterday.

Now that I have a family of my own, I have carried on the tradition. Every year I prepare a seafood feast for our holiday guests. I live in Michigan now, and fresh seafood is not so readily available. However, my friends at the Erie Fish Market outside of Toledo, Ohio have made the process of getting fresh seafood much easier. Thanks to the guys at Erie!

holiday seafood feast

One of the perks of my job is having a CVap® CAC503 Cook & Hold Oven in my home kitchen. Over the years, I’ve cooked different seafood items in CVap, but never the whole shooting match. I decided to try and see just how much food I could cram into my little CAC503. My menu consisted of butter poached warm water lobster tail, jumbo snow crab legs, jumbo sea scallops, little neck clams, bacon wrapped stuffed shrimp, steamed oysters, corn on the cob, red skinned potatoes and a couple of strip steaks (for my weird wife who doesn’t like seafood).

strip steaks
lobster tails and shellfish

Into the Oven

My CAC503 was set to a low temp steam cycle with 100% humidity (doneness at 145 and browning at 0). ALL the seafood was prepped and loaded in the oven while my guests were arriving. Our party was going great, and the eggnog was flowing, which caused the seafood to be in my CVap oven a bit longer than I had originally planned (by two hours). However, when I removed the food, it was perfect! Even delicate dishes like fresh seafood can’t overcook in a CVap oven.

I asked some of my guests to sear the scallops, bacon wrapped shrimp, and steaks to finish them off. This was a fun way to get the foodies involved with the meal preparation. As they were searing these items, I placed some unsalted butter into the CVap to melt. After that I cut and seasoned the potatoes and put them back in to stay hot with the crab legs, lobster tails, clams and oysters.

searing scallops, tuna, and shrimp
sensational seafood

Digging In

Once everything was on the table the only sounds were crab legs cracking and forks scraping the plates. The food was cooked perfectly. Lobster was a perfect texture, crab legs were easy to crack and melted in your mouth. Steamed clams and oysters were very plump and juicy. Scallops had a texture that blew everyone away. The potatoes and corn even got high marks (I didn’t even try them as there was seafood to eat). My experiment was a complete success! I will be doing this again next year but of course with a different menu. Any suggestions?

On a side note, I went overboard preparing for this dinner and we had a lot of leftovers. We decided to make a mixture of lobster, crab, clams, scallops, shrimp, a couple dashes of lemon juice, fresh dill and parsley. I picked up some flounder at Erie Fish Market, prepped the fish, and topped with the seafood mixture. It was topped with Panko bread crumbs and Parmesan cheese. The seafood stuffed flounder was broiled until the top was brown and crispy. This was absolutely amazing! It was great to eat two amazing seafood dinners back to back. Try it, I bet you’ll like it.

the seafood feast is ready to eat