Shellfish Sous-Vide Recipes

Lobster in achiote butter

Ingredients: 300 gr of raw lobster tail 110 gr of butter 55 gr of achiote 2 gr of black pepper 3 gr of salt 45 gr […]

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Clarified roasted prawn stock

Ingredients: 2 l of water 200 g of onion 200 g of leek 20 g of garlic cloves 350 g of prawn heads and skins 150 […]

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Scallops at 70 °C

Ingredients Flavoured cherry tomatoes: 70 g of different coloured cherry tomatoes 25 g of olive oil 5 g basil leaves 5 g of fresh oregano 150 […]

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Shellfish cream royale

Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250 g of cream 150 g of pasteurised egg yolk 1 gelatine […]

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Sous-vide marinated mussels

Ingredients: 500g of clean mussels 1 onion 30g fried tomato 50g white wine 50g vinegar 50g virgin olive oil 2 lemon skins 2 orange skins 5g […]

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Lobster roll

Ingredients 2 shelled lobster tails 20g butter chives, to garnish 2 tablespoons mayonnaise 2 tablespoons lemon juice 10g shallot, chopped 5g capers, chopped 10g Dijon mustard […]

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Sous-Vide Temperature & Time Guide for Seafood Recipes
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Sous-Vide Temperature & Time Guide for Seafood Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann