Sous Vide Lobster Tail

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.