I have a couple of lobster tails that I'm itching to cook tonight but I'm looking for recommendations/advice.
Can't decide whether to sous vide them or egg them, or incorporate both cooking methods. For the sous vide, I was thinking of 140°F x 45mins, but I read one recipe that recommended 125°F x 30mins. Maybe I could put them in the sous vide first at 122°F x 30mins then on the mini until IT hits 140°F? Thinking of adding butter to the pouch, but don't know if adding chopped garlic with the butter and tails in the pouch would be a good idea.
Another option would be the "Dwell in the Shell" method which has been described on the forum in the past - 400°F, direct, 5 mins per side, Old Bay seasoning and butter in the shell. Again, not sure what IT would be ideal, but this recipe goes by time, not temp (which I don't usually do).
Any other tips?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.