Ingredients:
- (6–8 oz) raw lobster tails, shell on or split
- tablespoons Unsalted Butter, cold and cut into small cubes (for cooking)
- sprigs fresh Thyme
- sprig fresh Rosemary
- cloves Garlic, lightly smashed (for cooking)
- teaspoon Kosher Salt
- ½ teaspoon Black Pepper, freshly cracked
- tablespoons Unsalted Butter (for finishing)
- clove Garlic, minced finely (for finishing)
- tablespoon fresh Parsley, chopped
Instructions:
- Gently score the top shell of each tail using kitchen shears, cutting just through the shell to expose the meat slightly. Pat tails completely dry with paper towels.
- Place the lobster tails into vacuum bags. Distribute the cold butter cubes, thyme, rosemary, and smashed garlic evenly amongst the bags. Season with salt and pepper.
- Vacuum seal the bags, or use the water displacement method with zip-top bags to remove as much air as possible, ensuring tails are submerged.
- Preheat the water bath to 140°F (60°C) for the most tender result.
- Carefully place sealed bags into the preheated water bath, ensuring they are fully submerged. Cook for 30–45 minutes, depending on tail size.
- For the best texture control, immediately plunge the sealed bags into an ice bath for 10 minutes to rapidly cool the tails.
- In a small skillet, melt the 2 tablespoons of finishing butter over medium heat. Add the minced garlic and cook gently until fragrant (about 30 seconds). Stir in parsley.
- Remove the lobster meat from the bags, discarding the cooking aromatics. Brush the exposed meat generously with the garlic-herb butter mixture. Quickly sear the meat-side down in the hot skillet for 45–60 seconds until lightly golden brown and heated through. Serve immediately.