Of all the things I have cooked for my family over the years my son Kyle has a definite favorite, Sous Vide Lobster Pasta in a Lemon Cream Sauce. I have to give credit to my wife Monica for coming up with this Lemon Cream Sauce, as it is delicious! Serve over some pasta and you will impress everyone lucky enough to have some. Very easy to make too, let me show you how.
1 Sprig of Fresh Rosemary
2 sticks of Butter
1 Tablespoon minced Garlic
2 Tablespoons Flour
2 cups Heavy Cream
1 cup Milk
8 oz Grated Parmesan Cheese
Salt & Pepper to taste
Rinse Lobster Tails. Cut along the top of the shell all the way back, stopping just before the tail. Crack open the shell with your thumbs, and gently pry the tail meat away from the shell. Place on top of the shell and season with salt and pepper.
Place in Ziploc Freezer bag with lemon slices and a few slices of butter. Cook in sous vide bath at 140 degrees Fahrenheit for 45 minutes. Remove when done and slice into smaller pieces, set aside.
Melt 1/2 stick of Butter in a saucepan. Add some minced garlic and simmer for a few minutes. Next gradually add the flour, stirring constantly until all the flour is dissolved.
Add the Rosemary Sprig and the Heavy Cream and Milk. Allow to simmer for 10 minutes until it reduces down and thickens the sauce. Next gradually add the grated Parmesan Cheese, stirring to dissolve. Simmer for a few more minutes.
Finally squeeze the juice of 1 Lemon into the sauce. Stir and bring to a low simmer. Salt and Pepper to taste. Feel free to add more Lemon Juice or Parmesan Cheese to get to your desired consistency.
Serve the Lobster pieces over pasta and top with the Lemon Cream Sauce. Top with Parsley and Grated Parmesan Cheese. Enjoy!
To watch me prepare this recipe step by step simply watch my video below.