Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Choose your preferred doneness.Taste: Tender and succulent Temperature: 140 °F Time: 20 minutes

Using a pair of kitchen scissors, place the lobster tail belly up and cut the shell along each side of the lobster all the way to the base of the tail. Gently pull the lobster tail meat out of the shell. Remove the vein of the lobster by making a small cut along the back of the tail. For easier handling, place the lobster tails in the freezer for up to 15 minutes. This will firm up the lobster meat and make it easier to handle.

Season the lobster tails with a pinch of salt and add to the vacuum bag along with the butter.

Using the vacuum sealer, make sure that the lobster tails are completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the lobster to sous vide for the duration of the given cooking time.

Once the lobster tails have finished cooking, carefully remove them from the water bath.

Carefully remove the lobster tails from the bag. We recommend serving with a squeeze of lemon juice and warm clarified butter.