The Instant Pot Bible: Sous Vide Buttery Lobster Tails · Faith Middleton's Food Schmooze
Lobster tails can be notoriously rubbery. By using the sous vide method, we can poach them in butter and herbs and end up with pure luxury every time.
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Ingredients
- water (as needed)
- Four 4- to 5- ounce raw frozen lobsters tails in their shells, (thawed)
- 1/4 cup (1/2 stick) butter
- 4 large tarragon or thyme sprigs
- Kosher or coarse sea salt and ground black pepper, (for garnishing)
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