Ingredients
- •4 lobster tails (6–8 oz each)
- •2 tbsp unsalted butter
- •½ tsp kosher salt
- •For serving:
- •2 tbsp extra virgin olive oil (finishing grade)
- •1 tsp smoked paprika (pimenton de la Vera)
- •Coarse flaky sea salt
- •Lemon wedges
- •Boiled baby potatoes (optional)
- •Fresh parsley
Instructions
1
Remove lobster meat from shells. Place in vacuum-seal bags with butter and salt.
2
Seal gently and preheat sous vide bath to 138°F (59°C).
3
Submerge and cook for 40–45 min.
4
When done, slice into thick medallions.
5
Arrange on a plate (over sliced potatoes if using).
6
Drizzle generously with olive oil. Dust with smoked paprika.
7
Finish with flaky salt and lemon.
Notes
- •Borrowed from pulpo a la gallega (Galician octopus) - same treatment on lobster
- •Olive oil quality is 90% of the dish - use finishing-grade
- •Smoked paprika from La Vera is smoky, not spicy
- •Simplicity is the point - resist adding more
Nutrition information
Calories
280 cal
Protein
28g
Fat
16g
Carbs
2g
Tags
spanishgaliciansimpleelegant