Monday, September 19, 2011
Butter Poached Lobster Tail with Sous Vide Beef Tenderloin, Duck Fat Poached Creamer Potatoes
The lobster was poached in the immersion circulator at 145 degrees Fahrenheit for about fourteen minutes. This seems to be the perfect time/temperature for lobster tail, leaving it fully cooked and with the perfect texture.
Just a note about the rosemary "skewer": I don't typically serve inedible garnish on a plate, but the surf and turf tower required some server-proofing before it went to the table.