Shellfish
Tender, sweet lobster tail and claw meat with steakhouse texture and clarified butter finish.
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Lobster is easy to overcook because the meat tightens quickly under high heat. Sous vide lets you cook tail and claw meat to a steakhouse-tender texture, then finish with clarified butter, garlic, or herbs. This guide maps doneness targets to texture so you get sweet, bouncy lobster—never rubbery.
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135°–140°F
Tender tail that tastes like it was poached in butter.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Butter-Poached | 135°–140°F | 25 min | 45 min |
| Firm | 145°F | 25–30 min | 45 min |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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