Lobster Sous Vide Test

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Lobster poached, sous vide, in two different fats:

1 lobster tail, removed from shell
100 g ghee
salt, pinch
1/2 t chervil, dried
lemon juice

1 lobster tail, removed from shell
100g coconut oil
salt, pinch
1/2 t chervil, dried
lemon juice

Place tail in bag with fat & chervil and vaccume seal.
Sous vide at 126 F for 20 minutes
Drizzle with a little lemon juice

I would like the lobster to be a bit more firm, so next time I will bump the temp to 130 F.
I would also like to try tarragon in place of the chervil.
The coconut oil imparted a slight coconut flavor to the meat and should go well with a lime/chili sauce…

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