Pre-heat sous vide machine based on what you want to achieve with the lobster tail. I recommend 135 Degrees.
Detach lobster meat from the shell by using a kitchen shear to cut through the middle of the shell. Firmly and slowly pull out the shell making sure not to mangle the meat. You can also parboil the lobster tail to easily detach the meat from the shell.
Toss in the lobster tails, 6 tablespoon butter and fresh garlic inside a sous vide bag. Cook Sous Vide Lobster Tails for 45 Minutes.
Serve hot or cold with Butter Lemon Sauce. (Melt 8 tablespoons of butter over medium heat. Squeeze some lemon into the butter.)
