Sous Vide Butter-Tarragon Lobster Tails

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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!)

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Recipe Temp 134 F / 56.7 C
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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.

Ingredients for 2

  • 2 lobster tails, shells removed

  • 8 tablespoons unsalted butter

  • 2 sprigs fresh tarragon

  • ½ teaspoon kosher salt

  • Lemon wedges, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 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

    • Step 1

      When the timer goes off, remove the bag from the water bath. Carefully remove the lobster tails from the bag.

    • Step 2

      Place lobster on a serving platter and drizzle with melted butter from the bag. Garnish with lemon wedges. Serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time