Butter Poached Sous Vide Lobster Tails: The Complete Guide
Master Butter Poached Sous Vide Lobster Tails for perfectly succulent results. This guide ensures restaurant-quality tenderness.
Servings: 2
Ingredients
- 1- pound shucked lobster tails
- 2 Tbsp unsalted butter
- 2 sprigs fresh tarragon
- Lemon wedges chopped 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.