Sous Vide Butter Poached Lobster Tails Recipe

Indulge in luxury with this Sous Vide Butter Poached Lobster Tails recipe. The lobster tails are perfectly cooked using the sous vide technique and then finished by gently poaching them in rich, flavorful butter. This dish is a showstopper that will impress your guests and leave them craving for more. With a melt-in-your-mouth texture and a buttery taste, these lobster tails will surely become a favorite.

Ingredients

• 4 lobster tails
• 2 cups unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Directions

1. Preheat the sous vide water bath to 140°F (60°C).
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, black pepper, paprika, and fresh parsley. Mix well.
3. Using kitchen shears, cut through the top shell of each lobster tail, stopping at the tail fin. Gently lift the meat through the slit and rest it on top of the shell.
4. Place each lobster tail in a separate sous vide bag, making sure they are flat and not overlapping.
5. Pour the butter mixture over the lobster tails, dividing it evenly among the bags. Seal the bags using a vacuum sealer or the water displacement method.
6. Submerge the bags in the preheated water bath and cook for 45 minutes for perfectly tender lobster tails.
7. When the cooking time is up, carefully remove the bags from the water bath and transfer the lobster tails to a plate.
8. Heat a skillet over medium-high heat and melt a knob of butter. Once the butter is hot, add the lobster tails and sear for a minute on each side, until lightly golden.
9. Serve the lobster tails immediately, drizzling them with the remaining butter sauce. Garnish with fresh parsley and lemon wedges, if desired.

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