When cooked sous vide, lobster tails poached in butter turn out delicious. It's a romantic feast for a special dinner or Valentine's Day.
Ingredients
- lobster tails: 2 piece (6 ounce)
- slices lemon: 2 piece (for garnish)
- butter, room temperature: 2 tsp
- pinches dried parsley: 2 piece (to taste)
- pinches granulated garlic: 2 piece (to taste)
Metric Conversion
Stages of cooking
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Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
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Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
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Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
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Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
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Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.
