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Step 1
1 Preheat water bath to your desired temperature, based on the chart to the left.
Step 2
2 Submerge frozen lobster tails in bowl of cold water for approximately 30 minutes to defrost and loosen up.
Step 3
3 Cut shell down the middle with kitchen shears and slowly but firmly pull shell apart, ensuring not to rip the meat.
Step 4
4 Gently remove lobster meat from shell and de-vein, if necessary.
Step 5
5 Place lobster tails, fresh parsley, and 2-3 Tbs of butter into a heavy duty Ziploc bag. Vacuum sealing is possible, however we prefer using the water displacement method as it is less likely to deform the shape of the tail.
Step 6
6 Cook for 1 hour.
Step 7
7 Melt 6-8 Tbs of butter in a sauce pan over medium heat. If you prefer clarified butter, heat until boiling and the butter fat separates.
Step 8
8 Serve clarified butter on plate beneath tail, or in a separate bowl.