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Pre-heat sous vide machine to 130ºF
Immerse frozen lobster tails in cold water for about 30 minutes or until defrosted.
Detach lobster meat from the shell by using a kitchen shear to cut through the middle of the shell. Firmly and slowly pull out the shell making sure not to mangle the meat. You can also parboil the lobster tail to easily detach the meat from the shell.
De-vein the lobster tail, if necessary.
Toss in the lobster tail, 3 tablespoon butter and fresh parsley inside a sous vide bag. Seal with a sous vide vacuum sealer.
Cook Sous Vide for 1 hour.
Serve hot or cold with Butter Lemon Sauce. (Melt 8 tablespoons of butter over medium heat. Squeeze some lemon into the butter.)