Set the Sous Vide Cooker to 145ºF (62ºC).
Remove the meat from the lobster tail. Reserve the meat. Place lobster shell in a large zipper lock bag and add the vegetable stock. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine mesh strainer set over a large bowl. Discard the lobster shell.
Melt 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the rice. Cook, stirring frequently, until the rice begins to turn opaque, 2 to 3 minutes.
Add about 2/3 cup of the lobster stock and continue to cook, stirring frequently, until the stock is absorbed. Repeat until the rice is soft and creamy and all of the stock has been used. Season to taste with salt and pepper.
Meanwhile, melt remaining teaspoon butter in a small skillet over medium-high heat. When the butter stops foaming, add the lobster and sear until cooked through, about 1 minute. Top with lemon juice and season to taste with salt and pepper.
Serve the lobster meat on top of the rice, garnished with Parmesan and parsley.
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|Serving Size: 1 Serving (1478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.8mg||1 %|
|Sodium 6270.6mg||216 %|
|Potassium 61.8mg||2 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 61.5g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 286
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