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Sous-vide question.

Little StevenLittle Steven Posts: 26,222
edited October 2013 in Seafood
I picked up a load of frozen lobster tails a while back on the cheap. I sous-vided some with garlic and butter. They were amazing. Only problem was I had to double or triple bag them because the damn shells kept piercing the bags. I know I can take the meat out and put them back in the shells to grill but I was thinking of plastic wrap individually and then bag. Ideas?


Caledon, ON




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