Butter Poached Sous Vide Lobster bites

Cheddar Biscuits

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
• In a glass measuring cup, whisk buttermilk and 1 egg together until combined; chill in the fridge.
• In a large bowl, whisk together flour, baking powder and salt. Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the pieces are pea-sized or smaller. Put bowl in the freezer for 5 minutes to chill.
• Stir in cheese and chives. Pour in buttermilk mixture and stir until fully mixed and a thick dough forms.
• Turn out dough onto a lightly floured surface and pat out to ½-inch thick. Cut into 16 1¾-inch rounds. Arrange on prepared sheet pans.
• Beat remaining egg with 1 tablespoon water and brush all over biscuit tops. Bake for 18-20 minutes, or until golden brown and cooked through.

Lemon Salt

• Combine lemon zest and salt in a mortar and pestle. Grind together until combined and fragrant. Store in an airtight container.

Butter Poached Lobster Bites

• Preheat a water bath to 130°F using a sous vide precision cooker.
• Use kitchen shears to cut lengthwise through the underside of the lobster tail. Carefully crack open the shell to expose the meat.
• Run your finger along the sides of the shell to gently loosen the meat, then pull it out of the shell. If the digestive tract is present, remove it, rinse tail with cool water, pat dry.
• Cut the meat in half lengthwise then into 1 1/2-inch chunks; season with salt and pepper. Transfer to a vacuum bag along with garlic, lemon zest and butter. Remove air from the bag and submerge it in the water bath. Cook for 1 hour.
• To assemble lobster bites, place cheddar biscuits on a large platter. Top with a piece of butter-poached lobster and sprinkle with lemon salt and microgreens. Serve warm.