Sous Vide Butter-Poached Lobster Tails

Step 1
Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees F (54 degrees C) and the time to 30 minutes.

Step 2
Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.

Step 3
Place 1 slice of lemon in the bottom of a resealable bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal second half of the lemon, lobster, butter, and seasonings this way in a second bag.

Step 4
Use a water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.

Step 5
When the time is up, remove the bags from the pot, open, and move tails to a warm plate.