Ingredients:

  • 2 Cold-water Lobster Tails (approx. 5–6 oz or 140–170g each)
  • 1 tsp (5g) Sea salt
  • 0.5 tsp (2g) White pepper
  • 4 tbsp (56g) Unsalted high-quality butter
  • 2 cloves Garlic, smashed
  • 2 sprigs Fresh Thyme or Tarragon
  • 1 strip Lemon peel (pith removed)
  • 1 tbsp (14g) Clarified butter or Ghee

Instructions:

  1. Preheat your immersion circulator water bath to 130°F (54.4°C) for a tender, succulent texture or 140°F (60°C) for a firmer, traditional texture.
  2. Using kitchen shears, cut down the center of the top shell. Remove the lobster meat from the shell entirely to prevent sharp edges from puncturing the vacuum bag.
  3. Pat the lobster meat dry with paper towels. Season evenly with sea salt and white pepper.
  4. Place the lobster tails in a single layer inside a vacuum-seal bag or heavy-duty BPA-free freezer bag. Add the unsalted butter, smashed garlic, fresh herbs, and lemon peel.
  5. Seal the bag using a vacuum sealer on the 'moist' setting or use the water displacement method to remove all air.
  6. Submerge the bag in the preheated water bath and cook for 30 minutes (up to 45 minutes if starting from frozen).
  7. Remove the lobster from the bag, reserving the liquid butter. Heat a cast iron skillet with clarified butter or ghee over high heat. Sear the tails for 30–45 seconds until opaque and slightly golden.
  8. Plate the lobster tails and pour the reserved warm poaching butter over the top. Serve with lemon wedges and fresh parsley.