SV Lobster Tail

Ingredients for 2

• 2 Lobster tails

• 2 Tbsp garlic salt

• Freshly ground black pepper to taste

• 2 Tbsp unsalted butter

• 1 Lemon (optional)

Directions

• Step 1

  Using scissors, cut off all flappers and spikey tips underneath the lobster tail

• Step 2

  Using scissors, make a cut on the top shell along the tail length, opening up the tail like a purse

• Step 3

  Using your hands, remove the tail meat outside of the shell, being careful to not completely detach it from the shell

• Step 4

  Close the shell underneath the tail meat, creating a base on which to set the tail

• Step 5

  Season with salt and pepper, then tuck it back in to the shell

• Step 6

  Vacuum seal the tails and do the sous vide cook. Optional: add two thin lemon slices per tail inside the vacuum bag

• Step 7

  After the cook remove the tail meat and let it sit on top of the shell the same way you did for the seasoning step

• Step 8

  The lobster can be eaten at this point with melted butter, or quickly pan seared for about one minute on high with butter, or topped with butter and seared with a torch. Whatever you do, don't let the internet temperature go above 145F. Optional: serve with extra lemon wedges, especially if you omitted the previous optional lemon step

• Finishing Steps

• Step 0

  Serve with aglio e olio pasta or your side of choice

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