MO for lobster tails? Sous vide vs. egg... or both?

caliking

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?

Proser

I cooked a couple of tails last week on the egg using the dwell in the shell method and they turned out great. I am very interested in the responses you get because I'm looking for food to cook with my new Anova sous vide controller.

hapster

I did them on the egg like I did in the oven...

Take the meat out of the shell leaving the tail end attached and sit it on top of the shell brush with butter and garlic and do it raised direct for 5 min at about 400 dome. Flip and let it finish sitting with the meat on the shell about 5 min or till its opaque.

Turned out perfect 

caliking

Thanks for the tips. Decided to go with the SV 140 x 45mins. We'll see what happens.

caliking

Thanks for the tips. Decided to go with the SV 140 x 45mins. We'll see what happens.

caliking

Cook thread posted here : http://eggheadforum.com/discussion/1160992/sv-lobster-tail-with-oil#latest

Turned out pretty good, but I think 8oz tails need about 1 hr to be more to my liking.