Lemon wedgeschopped parsley, kosher salt, and clarified butter, for serving
Instructions
Set your sous vide cooker to preheat the container of water to 135°F
Place the lobster tails, butter, and tarragon in a vacuum bag and seal with a vacuum sealer.
Add the sealed lobster meat, butter, and tarragon to preheated container of water bath then cook for 1 hour.
Remove lobster from bag, discarding the tarragon and melted butter. Spoon some of that clarified butter over the tails with a sprinkle of kosher salt and a squeeze of lemon.