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.
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Perfect results in a few simple steps.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
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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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Carefully remove the lobster tails from the bag.
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Step 1
Place lobster on a serving platter and drizzle with melted butter from the bag. Garnish with lemon wedges. Serve.