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Shrimp & Lobster Sous Vide
Ingredients
4 lobster tails
1 lb (450 g) large shrimp, peeled and deveined
6 tbsp butter, divided
4 cloves garlic, minced
1 tbsp lemon juice
1 tsp lemon zest
1 tsp paprika (optional)
Fresh parsley, chopped (for garnish)
Salt & pepper, to taste
Vacuum-seal bags or heavy-duty freezer bags
Instructions
1. Prepare the sous vide bath
Fill a large container with water and set your sous vide cooker to 140°F (60°C) for lobster and shrimp.
2. Prep the seafood
Split the lobster tails in half lengthwise for even cooking.
Pat the shrimp dry with paper towels.
Season both lobster and shrimp with salt, pepper, and paprika (if using).
3. Bag the seafood
Place lobster tails in one vacuum bag and shrimp in another (you can cook them together but separate bags give perfect texture).
Add 3 tbsp butter and half the garlic to the lobster bag.
Add remaining 3 tbsp butter and garlic to the shrimp bag.
Add lemon zest and juice evenly between both bags.
Seal the bags using a vacuum sealer (or the water displacement method if using zipper bags).
4. Sous vide cooking
Place the lobster bag in the water bath first and cook for 25 minutes.
Add the shrimp bag during the last 15 minutes of cooking.
5. Finish & serve
Remove seafood from the bags and reserve the buttery cooking juices.
Optionally, quickly sear the lobster and shrimp in a hot pan for 30 seconds per side for color.
Drizzle with the reserved butter, sprinkle parsley, and serve immediately.
