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This sous vide butter-poached lobster is easy enough for the home cook to make any night!

Get up to speed with the rapidly evolving sous vide movement. Grab your immersion circulator (it doesn’t have to be professional-kitchen grade!) and a copy of Lisa Fetterman’s Sous Vide at Home. The tech entrepreneur is the creator of Nomiku, one of the most popular circulators on the market, and her book shows you how to pull off restaurant-grade fare on the regular. Learn how to make sous vide butter-poached lobster and wow your guests!

This recipe is a riff on the popular butter-poached lobster developed by Thomas Keller of the French Laundry. The key is beurre monté, a butter sauce that is hot but remains in a stable emulsion. Butter prepared this way can be used as a medium for cooking lobster without separating, which means it will still be creamy and emulsified after the lobster is cooked and can thus be used for the sauce. You can also simply melt butter in the bag with the lobster and serve the lobster with the butter and a lemon wedge. Either way, your lobster will be lusciously succulent and delicious.

The precise low temperature of sous vide cooking ensures perfectly prepared crustaceans every time. However, to properly cook a lobster sous vide, it must be parboiled and shelled first. This might seem like a bit of a hassle, but if you’re willing to invest the extra effort, the payoff is a truly indulgent and refined dining experience: perfectly moist, tender meat that doesn’t require a bib or a lobster cracker to consume. This recipe is a great candidate for upscale entertaining, and I promise your guests will be impressed. Serve the lobster with a simple starch, such as rice or even chunks of baguette, to soak up all of the insanely delicious sauce.

Do-Ahead Strategy: The lobster can be parboiled and shelled up to 3 days before butter-poaching it, as long as it’s kept bagged and refrigerated (a good trick for keeping it extra fresh is to put the bag in a bowl of ice in the fridge). The sauce can be prepared in advance, as well, and refrigerated for 3 days.

Reprinted with permission from Sous Vide at Home