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Lobster tail sous vide over pan-seared parsnips and artichoke hearts

I have been eager to try lobster sous vide, given how well lobster tail lends itself to gentle poaching. Lobster prices at my local Asian market are extremely low right now, so I picked one up…. and then, all the way home, dreaded the lobster cous de grace that [...]

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Monkfish sous vide with eggplant and fire-roasted tomato sauce

Monkfish is also known as “poor man’s lobster.” It is a big, flat (and, not to be unkind, but… ugly!) bottom-dwelling fish. The edible part of it is the tail, and it does in fact have a texture and flavor reminiscent of lobster tail. It also has a membrane [...]

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