Be inspired by ♥ Sous Vide Crayfish Tails

Cindy came to visit and while she sat in the lounge, Dave and I were in the kitchen discussing how to go about cooking the crayfish for the bisque. I had some left over stock from when I first made the bisque, but of course, it needed the actual crayfish. So I suggested to Dave that we sous vide the tails. Sous vide is French for “under vacuum” and is a method of cooking food sealed in airtight plastic bags in a water bath at a temperature much lower than normally used for cooking. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same ‘doneness’ and to keep the food juicier.

Cindy did not hear what we were saying and so she asked us how on earth would we SUV crayfish! No 4×4 methods are used here – and you do not need a fancy vacuum sealer or water bath as you see the chefs using on TV. You will however need a ziploc bag, a straw, and a candy thermometer.

This method in my opinion is one of the nicest ways to cook the crayfish if you are not going to grill them over an open fire. I am sure you will have as much success with prawns, fish or even meat. I think what counts the most here is that you cook it low and slow, and that you add a great flavour base to your bag to infuse what ever you decide to cook.

"Sous Vide Crayfish Tails"

Sous Vide Crayfish Tails

This was originally published on the 03rd of November 2011 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 32 comments. 

Sous Vide Crayfish Tails
  • small handful of fresh thyme
  • rind of 1 lemon
  • 1 clove garlic, lightly crushed
  • 2 crayfish tails
  • Salt and freshly ground black pepper to season
  1. place the thyme, lemon rind and garlic into a small Ziploc bag
  2. season the crayfish tails and place them into the bag
  3. place a straw into the bag and leave enough of it sticking out for you to suck on
  4. seal the Ziploc bag as much as you can around the straw
  5. suck out as much air as you can before removing the straw and sealing the bag
  6. bring a pot half filled with water up to 70° Celsius – on a low heat setting
  7. put the Ziploc bag into the water for 20 minutes
  8. make sure the tails are cooked before you serve them but this should be enough time

Click on the links for conversions and notes.


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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


Recipe For Sous Vide Crayfish Tails — 17 Comments


  2. I always learn something from you Tandy and this was no exception. I am completely unfamiliar with this method and not sure my short-order style will accompany it but nonetheless, it is now within my vocabulary!

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  3. how divine. I haven’t had crayfish for yonks. But I do remember the last time I had it, it was so small, that a mouthful was about all I got!

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    • As long as it is a real ziploc bag, one that is thick and will not ‘melt’ all should be good :)

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