Butter Poached Lobster Tails Recipes

Steps:

• Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
• Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
• Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
• Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
• When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

Steps:

• Reserve 1 cup of clarified butter and try to keep warm.
• Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
• While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.