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Ingredients You’ll Need
For the Sous Vide Seafood:
- 1 pound large shrimp, peeled and deveined
- 1 pound lobster tails, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh herbs (such as thyme or parsley), for garnish
- Lemon wedges, for serving
For Equipment:
- Sous vide immersion circulator
- Large pot or container for sous vide cooking
- Vacuum sealer or resealable freezer bags
- Skillet (optional, for searing)
How to Make Shrimp & Lobster Sous Vide
Step 1: Preheat the Sous Vide Water Bath
Fill a large pot or container with water and attach the sous vide immersion circulator. Preheat the water to 140°F (60°C) for perfectly tender seafood.
Step 2: Prepare the Seafood
In a bowl, combine the peeled shrimp and lobster tails. Season with smoked paprika, salt, and pepper. Add the minced garlic and melted butter, ensuring the seafood is well coated.
Step 3: Seal the Seafood
Divide the seafood mixture between vacuum-seal bags or resealable freezer bags. If using vacuum bags, seal them according to the manufacturer’s instructions. For resealable bags, use the water displacement method: seal the bag almost completely, then submerge it in water until the air is expelled before sealing it fully.
Step 4: Sous Vide the Seafood
Once the water has reached the desired temperature, carefully submerge the sealed bags in the water bath. Cook the shrimp and lobster for 45 minutes. This timing ensures that both proteins are perfectly cooked while retaining their moisture and tenderness.
Step 5: Searing (Optional)
If you prefer a slightly crispy exterior, remove the seafood from the bags after sous vide cooking. Heat a skillet over medium-high heat and add a little butter. Sear the shrimp and lobster for 1-2 minutes per side until golden brown, being careful not to overcook.
Step 6: Serve
Carefully plate the shrimp and lobster, drizzling with the butter from the bags. Garnish with fresh herbs and serve with lemon wedges on the side.
Kitchen Equipment Needed
- Sous vide immersion circulator
- Large pot or container for sous vide cooking
- Vacuum sealer or resealable freezer bags
- Skillet (for optional searing)
Tips and Recipe Variations
- Flavor Infusions: Experiment with different herbs and spices, such as dill, tarragon, or chili flakes, to create unique flavor profiles.
- Wine Pairing: Consider adding a splash of white wine to the butter mixture for an extra layer of flavor.
- Cooking Time: While 45 minutes is ideal for shrimp and lobster, you can adjust the time slightly based on the thickness of the lobster tails.
- Serving Suggestions: Serve over a bed of pasta, in a seafood risotto, or alongside a fresh salad for a complete meal.
How to Store Leftovers
Store any leftover shrimp and lobster in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet over low heat, adding a little butter to maintain moisture. Sous vide seafood can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Pairing Suggestions
Enhance your meal with these delicious sides:
- Garlic Butter Pasta: A simple garlic butter pasta pairs beautifully with the seafood.
- Steamed Vegetables: Bright, steamed vegetables add color and nutrition to your plate.
- Crusty Bread: Serve with a crusty baguette to soak up any remaining buttery goodness.
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