Or with the same tail meat you can do:
- the best lobster rolls, served in traditional hot dog buns
- a delicious instant risotto of asparagus and lemon, sprinkled with diced butter-poached lobster meat.
- a land and sea dinner (drop a fillet in a sous vide bag in the same water bath 1/2 hour before putting the lobster in)
As for garnishes, these are some of my favorites:
Adapt to your taste
- Fresh Herbs: Tarragon is classic with lobster. Other good options are chives, cilantro, dill, oregano, and herbes de Provence. If you don’t have fresh herbs, use a pinch of dried herbs (you don’t want to overpower the delicately flavored lobster meat).
- Butter: I use salted (and extra unsalted) butter, but you can also use unsalted butter with a pinch of salt. Feel free to clarify the butter to remove the milk solids, but for this recipe it is not necessary as it would only affect the appearance since you are not frying with it.
- Use the lobster in different ways: Instead of eating the lobster tails with butter, repurpose them with one of the suggestions above, for example, in lobster rolls.
How to make lobster tail sous vide
Ingredients: frozen in-shell lobster tails, butter, fresh tarragon or other herb.
