I need help. I came home from the store today with an approximately 6 oz frozen "lobster tail" -- one of those warm water crayfish like things, not real lobster tail. My thought was to bag it up and cook it sous vide from the frozen state.
After a couple hours study I was more confused than ever. Some cook lobster tail to what I would charitably call raw. The last two "lobster tails" I had (from the same package, cooked on different days) made me rather sick, hence my preference for pasteurization. They sure were good though.
I've read that one should not cook lobster between 55 and 60 deg C or the meat will become mushy. Not sure if this applies to the creature that I have or only to real lobsters. Assuming it does, looking at Douglas Baldwin's tables, it is thus only practical to pasteurize above 60 deg C. Will this ruin my meat?
All in all I would rather err on the side of over cooked. I'm thinking now of 61 deg C for four hours for the frozen tail. What say you?
Or should I defrost first and remove the shell?