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weedy

weedy

The reason to sous vide (in butter, which is really more like 'butter poaching' than straight ahead sous vide) is to use a low temp and short time and arrive at a cooked, but softer, creamier texture than a trad boil/broil/steam

 

if what I wanted was a typically boiled lobster texture, I'd typically boil it

 

the one minute par boil just makes it easier to remove form the shell. it has no discernible effect on texture; and it's certainly not "cooked" that fast.

 

If I want a more traditional texture, my favorite is to par boil for a few minutes, split down the middle, lie it on its back on a sheet pan, butter liberally, maybe bread crumbs in the cavity, and then under the broiler to finish... the way many "steakhouses" do them.

SO MUCH better than (yawn) steamed.

weedy

weedy

The reason to sous vide (in butter, which is really more like 'butter poaching' than straight ahead sous vide) is to use a low temp and short time and arrive at a cook, but softer, creamier texture than a trad boil/broil/steam

 

if what I wanted was a typically boiled lobster texture, I'd typically boil it

 

the one minute par boil just makes it easier to remove form the shell. it has no discernible effect on texture; and it's certainly not "cooked" that fast.

 

If I want a more traditional texture, my favorite is to par boil for a few minutes, split down the middle, lie it on its back on a sheet pan, butter liberally, maybe bread crumbs in the cavity, and then under the broiler to finish... the way many "steakhouses" do them.

SO MUCH better than (yawn) steamed.

weedy

weedy

The reason to sous vide (in butter, which is really more like 'butter poaching' than strait ahead sous vide) is to use a low temp and short time and arrive at a cook, but softer, creamier texture than a trad boil/broil/steam

 

if what I wanted was a typically boiled lobster texture, I'd typically boil it

 

the one minute par boil just makes it easier to remove form the shell. it has no discernible effect on texture; and it's certainly not "cooked" that fast.

 

If I want a more traditional texture, my favorite is to par boil for a few minutes, split down the middle, lie it on its back on a sheet pan, butter liberally, maybe bread crumbs in the cavity, and then under the broiler to finish... the way many "steakhouses" do them.

SO MUCH better than (yawn) steamed.

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