Ingredients
2 lobster tails (170g each)
2 slices of lemon, plus extra for garnish
10g butter
1 pinch of dried parsley
1 pinch of granulated garlic
Directions
Step 1
Fill a large pot with warm water and attach the sous vide cooker; set the temperature to 54°C (130°F).
Step 2
Using kitchen shears, cut the underside of the lobster tails, remove the fins, and carefully extract the meat.
Step 3
Place 1 slice of lemon in the bottom of a resealable plastic bag. Lay the lobster tail meat over the lemon and spread 5g of butter over it. Season with a pinch of parsley and garlic. Repeat with the second lobster tail in a separate bag.
Step 4
Use the water immersion technique to eliminate all air from the bags and submerge them in the pot, securing with tongs to ensure full immersion.
Step 5
Cook in the preheated water for 30 minutes. Remove the bags from the pot, open them, and transfer the lobster tails to a warm plate.