Lobster tails can be notoriously rubbery, overcooked seconds after they’re perfectly cooked. By using the sous vide method, we can poach them in butter with herbs and end up with pure luxury each time.
We should note that most of the lobster tails sold in the United States are from clawless, warm-water lobsters. Some of these are of inferior quality and can fall apart while cooking. The best lobster tails are those from Canada and the northern U.S., cold-water lobsters that have a sweeter, milder taste. Check the packaging, ask the fishmonger, and use the cold-water ones. You may also find fresh cold-water tails at markets along the East Coast, although these tails tend to be absurdly expensive.
The best lobster tails for this technique are small. Whether they make two servings or four servings with lots of sides is up to you. We can suggest Corn on the Cob and Three-Bean Salad.
Categories: FOR MAX MACHINES ONLY / FEWER THAN 10 INGREDIENTS / GLUTEN-FREE
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker