Chill day cooking lobster as a personal chef in Beverly Hills
Chill day cooking lobster as a personal chef in Beverly Hills! is a medium American recipe that serves 2. 620 calories per serving. Recipe by Brian min on YouTube.
Prep: 40 min | Cook: 54 min | Total: 1 hr 49 min
Cost: $74.15 total, $37.08 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Pescatarian, Gluten-Free
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Salt: kosher salt
- Instead of Zucchini: yellow squash
- Instead of Asparagus: green beans
- Instead of New Potatoes: baby potatoes
- Instead of Unsalted Butter: salted butter (reduce added salt)
- Instead of Salted Butter: unsalted butter + extra salt
- Instead of Shallots: yellow onion
- Instead of White Wine: verjuice, extra lemon juice
- Instead of Fresh Chives: green onion
- Instead of Olive Oil: vegetable oil
- Instead of Vacuum Seal Bags: heavy‑duty zip‑top freezer bags (water displacement method)
Equipment Needed
- Sous Vide Immersion Circulator
- Large Pot for Water Bath
- Vacuum Sealer
- Grill or Grill Pan
- Oven
- Saucepan
- Fine Mesh Strainer
- Chef's Knife
- Cutting Board
- Tongs
- Small Bowl
- Whisk
- Stainless Steel Spoon (for straightening lobster) (optional)
- Ice Bath Container
Critical Steps — Do Not Skip
- Insert the stainless‑steel spoon to keep the lobster tail straight (optional but visual).
- Chill the lobster meat completely before vacuum sealing.
- Maintain 145°F precisely during sous vide to avoid rubbery texture.
- Emulsify the beurre blanc slowly; avoid boiling to keep the sauce smooth.
Chef Tips from the Video
- Use a stainless‑steel spoon of the same length as the lobster tail for a clean, straight presentation.
- Add a pinch of white pepper to the beurre blanc for subtle heat.
- For extra aroma, finish the sauce with a drizzle of truffle oil.
Troubleshooting
Lobster turns rubbery after cooking.
Check that the water bath temperature is exactly 145°F and do not exceed the 25‑minute cooking time.
Beurre blanc separates or looks grainy.
Reduce heat to low, add butter cubes slowly, and whisk constantly. If it breaks, whisk in a splash of warm water to bring it back together.
Zucchini releases too much water and becomes soggy.
After salting, let the zucchini sit for 5 minutes, then pat dry thoroughly before grilling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently over low heat.
Freezer: Not recommended due to butter sauce separating after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The beurre blanc can be prepared up to 2 days ahead; keep refrigerated and gently re‑heat before use.
- Vacuum‑sealed lobster can be cooked sous vide up to 24 hours after sealing, but best within the same day for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of butter‑bagged sous vide lobster in American seafood cuisine?
While sous vide is a modern technique, cooking lobster in butter reflects classic French haute cuisine where butter poaching preserves the delicate flavor. In the United States, this method has become a luxury home‑cooking trend for special occasions and fine‑dining at‑home experiences.
What are the traditional regional variations of lobster dishes in American cuisine?
In New England, lobster is often boiled and served with melted butter. The Midwest favors lobster rolls with a light mayo dressing, while West Coast chefs experiment with butter‑poached and sous vide preparations that highlight the lobster’s natural sweetness.
How is butter‑bagged sous vide lobster traditionally served in upscale American restaurants?
It is typically presented on a clean white plate with a drizzle of beurre blanc, accompanied by seasonal vegetables such as grilled zucchini or asparagus, and a starch like potatoes or risotto. The focus is on elegant plating and a balance of rich butter sauce with bright citrus notes.
What occasions or celebrations is butter‑bagged sous vide lobster traditionally associated with in American culture?
Lobster is a popular choice for anniversaries, birthdays, holiday feasts like Christmas or New Year’s Eve, and upscale dinner parties where a luxurious seafood centerpiece is desired.
What makes butter‑bagged sous vide lobster special or unique in American seafood cuisine?
The combination of precise temperature control and a butter‑rich poaching medium yields a lobster that is uniformly tender, never overcooked, and infused with a silky, buttery flavor that is difficult to achieve with traditional boiling or grilling methods.
What are the authentic traditional ingredients for butter‑bagged sous vide lobster versus acceptable substitutes?
Authentic ingredients include fresh lobster tails, high‑quality unsalted butter, shallots, garlic, white wine or verjuice, and lemon juice. Substitutes can be salted butter (adjust salt), chicken stock instead of wine, or a splash of apple cider vinegar for acidity.
What are the most common mistakes to avoid when making butter‑bagged sous vide lobster?
Common errors include cooking at too high a temperature, which makes the lobster rubbery; over‑emulsifying the beurre blanc, causing it to break; and not drying the zucchini before grilling, leading to soggy vegetables.
Why does this recipe use a sous vide water bath at 145°F instead of traditional boiling for lobster?
Sous vide at 145°F gently cooks the lobster meat evenly, preserving its delicate texture and preventing the tough, stringy result that can happen with rapid boiling. It also allows the butter sauce to infuse the meat throughout the cooking process.
Can I make the beurre blanc sauce ahead of time and how should I store it?
Yes, you can prepare the beurre blanc up to two days in advance. Store it in an airtight container in the refrigerator and gently re‑heat over low heat, whisking in a splash of warm water if the emulsion has thinned.
What does the YouTube channel Brian min specialize in?
The YouTube channel Brian min focuses on approachable, technique‑driven home cooking videos that often feature upscale ingredients like seafood and explain how to use modern tools such as sous vide to achieve restaurant‑quality results.
How does the YouTube channel Brian min's approach to seafood cooking differ from other cooking channels?
Brian min emphasizes precise temperature control, minimal waste, and clear visual explanations, often combining classic French techniques with modern equipment. This contrasts with many channels that rely on more traditional stovetop or grill‑only methods.
Last updated: August 18, 2026
