To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 140°F (60°C). Leave it to preheat.
To ease and shorten the time of cooking of the lobster tails, with sharp scissors, start cutting in a straight line along the middle of the top shell towards the ends of the tail but don’t cut till the very end!
With the end of the spoon, lift up the meat from the shell and try to leave the meat at the end of the tail intact without separating it.
On the meat, spread the garlic, salt, and pepper to season it and return it back to the shell.
Put the butter pieces on top, then place the seasoned lobster tails in a zip-lock bag. Make sure they are spread in one layer on top of the lemon slices.
Now, for the ‘Water displacement’ technique, close the bag containing the salmon completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Cook for 45 minutes to 1 hour.
When the time is done, remove the tails from the bag and lift the meat up again for a good presentation. Serve immediately with a sprinkle of chopped parsley and melted butter as a dipping sauce!