Full Recipe
Author
J. Kenji López-Alt | 2016-12-15
Description
If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it than sous vide. It's also more foolproof than boiling or steaming, and affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?
