Sous Vide Butter Poached Lobster Tail
Why This Recipe Works
It's hard to believe that lobsters weren't always considered a delicacy. Until the mid-19th century, lobsters were so plentiful that they were held in particularly low regard. In fact, eating them was a sign of poverty. No longer. These days, when you want to cook a meal to impress—and we mean really impress—lobster is your friend. But cooking these crustaceans at home can be a daunting task. Traditional boiling and steaming techniques can lead to overcooked, rubbery lobster. But start with widely available frozen lobster tails and add sous vide? It's a breeze. With sous vide, we are able to cook lobster tails to exactly our preferred level of donness—140°F/60°C—without having to worry about them going over. And by adding butter and fresh tarragon to the bag, we are able to impart even more flavor to our lobster.