lobster tails

I have 2 lobster tails for today's dinner and a PolyScience sous vide pro.
Any suggestions?

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Blanch in fryer, crack, cook to a core temp of I think 54 in a bag with butter.

http://forum.chefsteps.com/discussion/370/lobster-from-frozen/p1

Ansgar_Hallberg__66022

Thanks! I'll try it, but will have to blanch in water.

Johan_Edstrom_5586

@Ansgar (Is that Norwegian or Icelandic?) - that works too, just takes a little longer, a really good set of shears / scissors help.

Ansgar_Hallberg__66022

@Johan - North German

It worked out great with a quick blanch, breaking off the shell, and then poaching in mustard seed oil to 54 C core. I did not add any finishing step. I liked it like that. Just added some lightly sauteed green asparagus with it.

Johan_Edstrom_5586

@Ansgar that looks great! Glad you liked it, once you've had lobster this way it is hard to go for anything else!

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