Since this lobster recipe is finished on the grill, I like to sous vide it at a slightly lower temperature than when I purely poach lobster and plate it right out of the bag. That way, the additional time on the grill doesn’t overcook the lobster. To fancy this dish up, I make a compound butter out of garlic and dill. There’s nothing better than ridiculously buttery lobster, and the addition of the herbs takes this meal to the next level. —Jenna Passaro, SipBiteGo
Preheat sous vide machine to 130ºF. While the sous vide bath preheats, mix together the spicy garlic butter ingredients until well combined. Spoon butter onto plastic wrap in a log shape, 2 inches thick. Chill in refrigerator.
Season lobster tails with salt and garlic. Add lobster to vacuum seal bag and top with butter. Sous vide at 130ºF for 25 minutes. When done, remove the lobster tails from the water and shock the bag in an ice bath for two minutes. Remove lobster tails from the bag and pat dry.
To grill, preheat grill to 500° F. Lightly spray lobster with olive oil. Arrange lobster on grill, over the heat, cut side (flesh side) down. Grill 1 to 2 minutes, then move lobster perpendicularly to get criss-cross grill marks, for another 1-2 minutes. Plate with a pat of butter to each lobster.