Sous Vide Butter-Tarragon Lobster Tails

Anova Culinary

Lobster tail dipped in butter is delicious. Lobster tail poached in butter and fresh tarragon — a perfect match for lobster — with the Anova Sous Vide Precision Cooker is even better. We recommend serving it with the melted tarragon-butter from the bag and lemon wedges.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 134F / 56.7C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
  2. Place the lobster tails, butter, tarragon, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Carefully remove the lobster tails from the bag.
  2. Place lobster on a serving platter and drizzle with melted butter from the bag. Garnish with lemon wedges. Serve.