Butter Infused Lobster

This recipe will make about 4 cups of lobster bites

Directions:

1. Boil the lobster for about 4-5 minutes to ensure proper cooking. Boiling is the preferred method as it requires no butter or oil, making it ideal for freeze drying. Flavoring ingredients, such as butter, can be added during rehydration
2. Once cooked, remove the lobster from the pot and allow it to cool
3. Carefully remove the shells and break the meat into smaller pieces
4. Arrange the lobster pieces evenly on a parchment-lined tray
5. Pre Freeze when possible
6. Freeze dry (my cycle time was 20 hours without a pre-freeze)
7. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration: 

 Rehydrating with a Sous Vide                                                                                                                

1. Add the lobster chunks, 2 tbps of butter, 2 tsps garlic powder and 1 cup of vegetable broth to a vacuum bag and seal.
2. Reheat in the Sous Vide at 130℉ (About 10 minutes to just warm up)
3. Remove from the vacuum sealer bag and enjoy, drain excess liquid and enjoy.

                            
Rehydrating traditionally:                                                                                                                  

1. Add the lobster chunks to a large frying pan
2. Add 2 tbsp of butter, 2 tsps garlic powder and 1 cup of vegetable broth pan or enough to cover the lobster. Heat on low until hot but not boiling. This will only take a few minutes.. Remove from heat.   Drain excess liquid and add melted butter if desired. Or serve with melted butter on the side.  Enjoy.

Notes:   

I had success with freeze-drying a whole lobster tail and rehydrating it as well.

Nutritional Value Per 4 oz lobster tail and 1/7th of the butter mixture

Calories: 58 Protein: 5 g Fat: 3 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.