3tablespoonsbutter (cubed (plus more for serving if desired))
Equipment
sous vide
1
Heat the sous vide machine to 120 degrees F for soft and translucent lobster (130 for tender lobster).
2
Remove the lobster tails from the refrigerator and allow them to come to room temperature. Using a pair of kitchen shears, cut down the middle of the shell on the underside (concave side) of the tail. Pull the shell open along the sides to expose the meat, avoiding the spines (they can be sharp). Gently wiggle the meat from the shell.
3
Place the lobster and butter into a silicone bag. Use the water displacement method to remove all the air. Seal the bag and place into the water bath. Cook for one hour.
4
Remove lobster from the bag and serve with additional butter if desired. Best served fresh. Store extras in an airtight container in the fridge for up to 3 days. Can be served chilled.