Ingredients
- •2 lobster tails (6–8 oz each), shell on
- •1 tsp kosher salt
- •½ tsp black pepper
- •4 tbsp unsalted butter, divided
- •4 cloves garlic, minced
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh tarragon or chives, chopped
- •1 lemon (zest and juice)
- •2 tbsp white wine or dry vermouth
- •Flaky sea salt for finishing
- •Lemon wedges for serving
Instructions
Using kitchen shears, cut down the center of the top shell lengthwise, stopping before the tail fins
Gently pull shell apart slightly and lift the lobster meat up, keeping it attached at the base
Season lobster meat with kosher salt and pepper
Place 1 tbsp butter, 1 clove minced garlic, and 1 tbsp white wine in each vacuum-seal bag
Add one lobster tail to each bag, meat-side up
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 137°F (58°C)
Submerge sealed bags in water bath
Cook for 25 min for perfectly tender, butter-poached texture
While lobster cooks, make garlic herb butter - melt 2 tbsp butter in a small pan
Add remaining 2 cloves minced garlic, sauté for 1 min until fragrant
Stir in parsley, tarragon, and lemon zest, remove from heat
When cook time is complete, remove lobster from bags and pat shells dry
Preheat broiler to high
Place lobster tails on a foil-lined sheet tray, meat-side up
Brush generously with garlic herb butter
Broil for 2–3 min until butter is bubbling and meat has light golden spots
Remove from oven, squeeze fresh lemon juice over lobster
Finish with flaky sea salt and serve immediately with lemon wedges and remaining herb butter for dipping
Notes
- •Don't overcook under the broiler - you just want to warm and color the surface
- •Cutting the shell before cooking makes it easy to lift the meat for basting
- •Save any lobster-infused butter from the bags for dipping bread
- •Pairs beautifully with drawn butter, asparagus, or roasted potatoes