Serves 4
Many people only eat lobster at restaurants as they are either are afraid to cook it or have cooked it poorly. Using Sous Vide allows you to cook it in a bag with some butter and an hour later you have a perfectly cooked lobster. Cooking it this way is much easier than boiling, broiling and steaming. This recipe is simple to follow and delivers better than restaurant quality lobster. It only calls for lobster tails but the claws can be cooked in the same manner.
Ingredients
4 lobster tails
1 1/3 cup unsalted butter
Fresh parsley
Lemon wedges for serving
Sous Vide Lobster Tail
Kuraidori Sous Vide Precision Cooker
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