# Lobster
**URL:** https://community.anovaculinary.com/t/lobster/18606
**Category:** Anova Precision® Cooker
**Tags:** seafood
**Created:** [December 24, 2018, 6:47pm UTC](https://community.anovaculinary.com/t/lobster/18606 "2018-12-24T18:47:43Z")
**Posts on this page:** 6
**Page:** 1
### Author:  [@glasslipper](https://community.anovaculinary.com/u/glasslipper)
#### Post date: [December 24, 2018, 6:47pm UTC](https://community.anovaculinary.com/t/lobster/18606/1 "2018-12-24T18:47:43Z")
I’m new at this. I want to cook 4 small lobsters. What temp. and how long ?
Cynthia
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [December 24, 2018, 9:02pm UTC](https://community.anovaculinary.com/t/lobster/18606/2 "2018-12-24T21:02:25Z")
Try this link from [Serious Eats](https://www.seriouseats.com/recipes/2016/12/sous-vide-lobster-recipe.html).
I’m afraid I can’t add personal experience to the recommendation as lobster here is somewhat out of my price range.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [December 25, 2018, 1:43pm UTC](https://community.anovaculinary.com/t/lobster/18606/3 "2018-12-25T13:43:36Z")
Cynthia, what’s small?
Lobsters are not built for SV cooking as the sharp shells puncture bags.
I don’t recommend you do this, but if you insist here’s how:
Steam whole lobsters for 3 - 4 minutes and shock-chill.
Remove meat from the shells.
Tail meat gets sealed in one bag, all other meat in other bags.
Guess what all those little legs and a rolling pin have in common?
You want Community to guess how you like your lobster cooked.
If traditionally boiled SV cook at 140F.
If you like a more Japanese-like tender texture, 125F.
Cook according to thickness of tail meat, 20 minutes per inch.
Remove the bags with claws, etc. just past the half-way point
I find it’s best to steam them unless i want to be a show-off.
They are easily toughened by over cooking.
10-minutes for one pounders is enough over constantly boiling water.
Happy cooking.
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### Author:  [@JAM](https://community.anovaculinary.com/u/JAM)
#### Post date: [June 26, 2020, 12:37am UTC](https://community.anovaculinary.com/t/lobster/18606/4 "2020-06-26T00:37:17Z")
@chatnoir Your note about timing according to the thickness was very helpful. Where do I find info to calibrate time according to thickness? Thanks
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### Author:  [@JAM](https://community.anovaculinary.com/u/JAM)
#### Post date: [June 26, 2020, 12:40am UTC](https://community.anovaculinary.com/t/lobster/18606/5 "2020-06-26T00:40:50Z")
@chatnoir BTW I clipped the sharp points on the lobster tail and did not have any leaks in the bag.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 28, 2020, 12:36am UTC](https://community.anovaculinary.com/t/lobster/18606/6 "2020-06-28T00:36:07Z")
This tends to contain answers for most things:
[https://www.douglasbaldwin.com/sous-vide.html](https://www.douglasbaldwin.com/sous-vide.html)