Sous Vide Butter-Tarragon Lobster Tails
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
2 lobster tails, shells removed
8 tablespoons unsalted butter
2 sprigs fresh tarragon
½ teaspoon kosher salt
Lemon wedges, for serving
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
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.
When the timer goes off, remove the bag from the water bath. Carefully remove the lobster tails from the bag.
Place lobster on a serving platter and drizzle with melted butter from the bag. Garnish with lemon wedges. Serve.