Buttery and tender with a delicately sweet flavor.
Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted. How much better? If I were in the mood for writing in hyperbolic tropes, I'd tell you that it's [insert arbitrarily large number here] times better.
*Save the bodies for stock, or roast them under aluminum foil if you like to eat the tomalley and pick the meat. Next, bring a large pot of water to a boil , and plunge in the lobster for just one to one and a half minutes before transferring it to an ice bath.
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