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.
The product we chose was Greenhead frozen lobster tails.
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.
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:
- Diced Lobster, bib lettuce, and melted Plugra butter
- Diced lobster, mayo, and Old Bay seasoning
OMG!! So effing good!
