Chill day cooking lobster as a personal chef in Beverly Hills!

Ingredients

• 2 pieces Lobster Tails (raw, about 8 oz each, meat removed from shell)
• 2 tsp Salt (for seasoning zucchini and boiling water)
• 1 medium Zucchini (cut in half lengthwise and scored)
• 12 spears Asparagus (trimmed, peeled if thick)
• 8 oz New Potatoes (steam whole, no oil or fat added)
• 1 cup Unsalted Butter (cut into small cubes for emulsifying)
• 1/2 cup Salted Butter (used in the beurre blanc base)
• 2 small Shallots (finely minced)
• 2 cloves Garlic (minced)
• 1/4 cup White Wine (dry, for deglazing; can substitute verjuice or omit)
• 1 tbsp Lemon Juice (added at the end to brighten sauce)
• 2 tbsp Fresh Chives (chopped, for garnish and flavor)
• 1 tbsp Olive Oil (for brushing zucchini before grilling)
• 2 pieces Vacuum Seal Bags (large enough to hold lobster tail and sauce)

Instructions

1. Prepare Lobster Meat

   Insert a stainless‑steel spoon through the lobster tail from the stomach to the tail tip to keep it straight. Quickly blanch the spoon in boiling water with a splash of white vinegar for 1 minute, then remove. Using kitchen shears, split the shell, pull the meat out, remove the vein (poop line), and place the raw meat in a bowl of ice water to stop any cooking.

   Time: PT10M

   Temperature: 212°F

2. Prep Vegetables

   Trim and peel the asparagus spears. Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern. Sprinkle both with salt and let sit while you finish the sauce. Steam the new potatoes whole in a pot of salted water for about 15 minutes until fork‑tender.

   Time: PT10M

3. Make Beurre Blanc

   In a saucepan, melt 1/2 cup salted butter over medium heat. Add minced shallots and garlic and sweat until translucent (about 3 minutes). Deglaze with 1/4 cup white wine and simmer until the alcohol scent disappears (2‑3 minutes). Reduce heat to low and whisk in the cubed unsalted butter a few pieces at a time, allowing each addition to emulsify before adding more. Once the sauce is thick, velvety and almost creamy, strain through a fine mesh strainer into a clean bowl.

   Time: PT15M

   Temperature: medium heat

4. Bag Lobster with Sauce

   Place each lobster tail meat into a vacuum‑seal bag. Pour the strained beurre blanc over the meat, ensuring it’s fully covered. Vacuum seal the bags tightly.

   Time: PT5M

5. Sous Vide Lobster

   Set the sous vide circulator to 145°F (63°C). Submerge the sealed lobster bags in the water bath and cook for 25 minutes.

   Time: PT25M

   Temperature: 145°F

6. Grill Zucchini

   Remove the zucchini from the salt, pat dry, brush with olive oil, and season with a pinch of salt. Grill over high heat for about 5 minutes, turning once, until char marks appear. Transfer to a pre‑heated 400°F oven for an additional 5 minutes to finish cooking.

   Time: PT10M

   Temperature: 400°F

7. Steam Asparagus

   Bring a pot of salted water to a boil. Add the asparagus and cook for 1 minute, then immediately transfer to an ice‑water bath to stop cooking and preserve the bright green color.

   Time: PT2M

   Temperature: 212°F

8. Finish Sauce

   Re‑heat the strained beurre blanc gently if it has cooled. Stir in 1 tbsp lemon juice and the chopped chives. Taste and adjust salt if needed.

   Time: PT2M

9. Plate and Serve

   Arrange the grilled zucchini, steamed asparagus, and boiled potatoes on each plate. Remove the lobster from the bag, place the tail on the plate, and drizzle generously with the warm beurre blanc. Garnish with extra chives if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g