Ingredients for - Sous Vide Butter-Poached Lobster Tails
How to cook deliciously - 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.
