Sous Vide Lobster Tail Recipe

Remove the tails from their shells: Use kitchen shears to cut all the way down the underside of the shell and then pry the shell open like a book. Wiggle your thumb between the meat and the top of the shell and remove the meat in one piece by gently but firmly prying it out of the open shell. If you see a "vein" (actually the digestive tract) running down the center of the tail, cut a slit into the underside of the tail and remove the vein.

Place the tails and the butter into a gallon-size zip-top freezer bag. Squeeze out some of the air and partially seal the bag.

Fill a deep pot or food storage container halfway with water.

Submerge the partially sealed bag into the water so that all ingredients are covered with water but no water gets into the bag. Now you'll perform the water displacement method of sealing the bag. Use one hand to help squeeze air out of the bag (the water itself does the heavy lifting here, but you'll help it out) and the other hand to finish sealing the bag's zip top. Remove bag from water and set aside.

Clamp your sous-vide cooker to the side of the pot and set the temperature to 135°F and the timer for 45 minutes.

When water is preheated, carefully place the sealed bag back into the water. Cook for 45 minutes.

When timer sounds, remove bag from water. Tender, buttery lobster is ready to serve.