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Ingredients
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2 (6 ounce) lobster tails
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2 slices lemon, plus more for garnish
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2 teaspoons butter, room temperature
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2 pinches dried parsley, or to taste
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2 pinches granulated garlic, or to taste
Directions
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Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
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Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
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Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
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Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
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Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.
Nutrition Facts (per serving)
196 | Calories |
8g | Fat |
4g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 196 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 5g | 24% |
Cholesterol 112mg | 37% |
Sodium 553mg | 24% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 27g | 54% |
Vitamin C 11mg | 12% |
Calcium 97mg | 7% |
Iron 1mg | 6% |
Potassium 500mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.