Ingredients:

  • 2 Cold-water lobster tails (5-6 oz / 140-170g each)
  • 1 tsp (5g) sea salt
  • 1 cup (225g) high-quality unsalted butter, cubed and chilled
  • 2 tbsp (30ml) filtered water
  • 2 cloves garlic, smashed
  • 1 sprig fresh tarragon or thyme
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Using kitchen shears, snip down the center of the top shell of the lobster tails. Pry the shell open and carefully lift the meat out, detaching it from the bottom to remove the shell completely.
  2. Bring 2 tablespoons of water to a simmer in a small, heavy-bottomed saucepan over medium low heat. Reduce heat to low and whisk in chilled butter one cube at a time to create a stabilized emulsion. Add smashed garlic and herbs, maintaining a temperature between 160°F and 175°F for 2 minutes.
  3. Submerge the lobster tails in the butter bath. Cook for 6 to 8 minutes, basting the tops if not fully submerged, until the internal temperature reaches 140°F. Remove and rest for 2 minutes. Finish with lemon juice.