We were trying two different types of lobster in the sous vide—fresh and fresh frozen. You had to parboil them all first so you could get the meat out of the shells.
It was a lot of work but I think it was better to have it done ahead of time instead of at the table.
It was unanimous that the fresh lobster was better, though we ate every last piece of both…plus the steak and green beans.
Which, speaking of the green beans, we had a helper:
Thanks again Tom and Jen for the great Mother’s Day dinner! I loved LOVED it! Looks like the lobster is saying “Farwell y’all!”