Sous vide lobster tail

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The best sous vide lobster tails are sweet and buttery, delicate and meaty. In this recipe you’ll learn the best time and temperature for sous vide lobster tails and how to finish them on the grill. I’ve done a lot of experimenting with sous vide seafood! The texture of lobster cooked sous vide style is somewhere between shrimp and crab. It melts in your mouth and will never be chewy is you stick with this recipe. Let’s go!

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These easy Sous Vide Lobster Tails are gently poached in butter and garlic for 30 minutes, yielding lobster meat that is impossibly tender and succulent. An easy, elegant meal for date nights, holiday entertaining, or simply making the most of summer seafood! Serve with corn on the cob and boiled potatoes. Gluten-free.

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Sous Vide Lobster Tail sounds fancy, but is shockingly easy to make! With the magic of sous vide, you can't mess lobster up, so no need to worry about a rubbery disaster. Use this sous vide lobster tail recipe to eat lobster tails as is, or make delicious lobster rolls!

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Suzy ❤️‍🔥🤘 on Instagram: "When life gives you giant lobster tails.. sous vide them! This is without a doubt my favorite way to cook a lobster tail. It leaves the meat, tender, juicy, and so succulent. I find the best results happen when the meat is removed from the shell. This keeps the lobster from getting rubbery and helps it cook evenly.

The first step, of course, is to remove the meat from the shell. I like to do this in sections. You can pull The Meat away from the show with your finger, then cut and remove the shell as you seperate the meat, this makes the little pieces on the sides come out so much easier. Leaving you a beautiful clean lobster tail. 

I like to sous vide lobster tail with salted butter- if you don’t like your seafood a little bit salty, then you can use regular b

Suzy ❤️‍🔥🤘 on Instagram: "When life gives you giant lobster tails.. sous vide them! This is without a doubt my favorite way to cook a lobster tail. It leaves the meat, tender, juicy, and so succulent. I find the best results happen when the meat is removed from the shell. This keeps the lobster from getting rubbery and helps it cook evenly. The first step, of course, is to remove the meat from the shell. I like to do this in sections. You can pull The Meat away from the show with your…

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