Sous Vide Surf and Turf- Lobster Tails and Tri Tip
Updated: Aug 22, 2018
Check out how easy it is to make Sous Vide Surf and Turf, Loster Tails and Tri-Tip.
Season Tri-Tip with seasonings of your choice. Vacuum seal in bag and place in refrigerator for several hours or overnight if possible.
Prepare Lobster Tails by cutting along the back of the tail and gently removing meat. Lightly season with Salt & Pepper. Place meat back into shells and add butter and some lemon juice on top. Place in Ziploc Freezer bag covered with lemon slices, to prevent sharp edges of tails from puncturing the bag.
Sous Vide cook Lobster Tails for 45 minutes at 140 degrees Fahrenheit. When done remove bag and place in container with cold water and ice, and store in refrigerator until later.
Sous Vide Cook Tri-Tip at 135 degrees Fahrenheit for 3-6 hours. Remove from bag and dry completely off with paper towels.
Grill Tri-Tips over direct heat on grill for 2-3 minutes per side, or until a nice crust in formed. Grill Lobster Tails over indirect heat for 5-8 minutes, or until warmed up. Enjoy!
For more detailed instructions just click below to watch my video showing you how to make this, step by step.