Sous Vide Butter-Poached Lobster Tails
When cooked sous vide, lobster tails poached in butter turn out delicious. It's a romantic feast for a special dinner or Valentine's Day.
lobster tails
2
(6 ounce)
lemon, plus more for garnish
2
slices 
butter, room temperature
2
teaspoons
dried parsley, or to taste
2
pinches
granulated garlic, or to taste
2
pinches
 Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
  Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
  Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
  Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
  Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.
