Sous Vide Butter-Poached Lobster Tails

1 . Stage

Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees F (54 degrees C) and the time to 30 minutes.

2 . Stage

Cutting underside of lobster tail with kitchen shears and remove fins; carefully lift meat out.

3 . Stage

Place 1 slice of lemon in the bottom of a resealable bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal second half of the lemon, lobster, butter, and seasonings this way in a second bag.

4 . Stage

Use a water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.

5 . Stage

When the time is up, remove the bags from the pot, open, and move tails onto a warm plate.