I attempted my first sous vide lobster tail this week. I put in a couple of tablespoons of butter, a dash of salt, and some fresh taragon in the vacuum bag and then put in the sous vide machine for 30 minutes at 140 degrees. I did a slight sear on the egg (about 30 seconds per side) at 500 degrees. It had a nice flavor but was a little chewy. I would greatly appreciate any input on the best way to sous vide lobster tails.
Two XL BGEs - So Happy!!!!