If I never see another lobster tail…

I can’t believe I said that, but by now, a lot of my readers know that I am light hearted, and occasionally tempted to crack wise. The fact is, we’ve had so many variants of Canadian lobster tails these last few days, I observed my wife eating a peanut butter and jelly sandwich yesterday. She seemed embarrassed when I caught her, but I fully understand. When we served lobsters in restaurants, the dishwashers would snag one, and the waitresses would eat them right off the customers’ plates, but the cooks really didn’t care. We wanted a beer, a cigarette, and something salty/sweet/greasy.

We’re going to outline a root SV treatment of lobster tails here that can be applied in numerous other applications. Just about any application that calls for lobster tails, even “raw,” as long as the shells are not part of the presentation. That’s how amazing SV is.


  • Lobster tails, Canadian, or whatever. Raw. As many as you got.
  • Butter. Who’s counting? Let’s say a pound.

Thing time.

  • I like to use scissors to cut down the back.
  • Lobster shells can vary from being a strong as clam shell to as brittle as egg shell.
  • Just be aware.
  • Cheap scissors might not always do it.

  • Make sure you cut ALL the way down to that last horizontal line in the tail.

  • so you don’t lose any meat in the very end.
  • We talked about this in this other article. Very important.
  • A knife works, too.
  • Just press the point of the knife in to the tail end to puncture there first, exactly the opposite of the scissors method.

  • Sometimes we want to leave the shell slightly attached, but this time, let’s remove the meat.
  • See how we got it pretty much all the way? That last little piece really wants to stay connected to the fins.

  • One to a bag, they keep better if they don’t get touched or exposed to air back and forth.
  • Put a little butter in each bag, and it doesn’t matter how much.
  • Some people think that the lobster proteins are woven loosely enough to allow some penetration, but they sure don’t gain weight during processing.
  • That being said, I still use some butter;
  • About a pat, it will cling to the surface, all good.

Sticky, but not Icky.

  • We’re doing three tails, or bugs, so we can have a few different presentations.
  • They all go in the tank,

140Fx30 minutes.

  • Lots of people do them lower, and that’s fine.
  • If they get too hot, they curl up like a frightened Armadillo, we don’t want that.
  • I wedge the bags in between the Lipavi racks.
  • That helps to keep them from curling up, too, at least until you remove them later.

  • Time’s up, and the color has shifted from translucent to white.

  • Pull out the whole rack (if you have the gear), and lower it into cold and/or iced water, until it hits 70F.
  • You can even lift out the rack and set it on a shelf in the fridge, but…
  • I don’t have enough room to do that right at the moment!

  • Saute all the shells you can gather in a little oil with some carrots, celery, and onions.
  • You will get not only flavor, but good color.

  • How can something so ugly, be so beautiful?
  • Add water to cover.
  • In the hotel, they just added cream to extract the flavor, and it works, but you end up with more cream stuck to the shells than you end up with bisque.

  • After an hour or so, you end up with this.
  • We have big plans for this…

Okay, we’ll stop there.

  • The tails are processed, so now we will create new articles for each subsequent variant: “fra Diavolo,” sort of, and “Thermidor,” sort of. Glacage, Berber. Then, maybe a crispy lobster tail sandwich, and then, the cold poached lobster that I dreamed up.