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When life gives you giant lobster tails.. sous vide them! This is without a doubt my favorite way to cook a lobster tail. It leaves the meat, tender, juicy, and so succulent. I find the best results happen when the meat is removed from the shell. This keeps the lobster from getting rubbery and helps it cook evenly. The first step, of course, is to remove the meat from the shell. I like to do this in sections. You can pull The Meat away from the show with your finger, then cut and remove the shel
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