Preparation:

Step 1: Preheat your sous vide water bath to 135°F (57°C). This temperature is perfect for cooking seafood, allowing the shrimp and lobster to remain juicy and tender without overcooking.

Step 2: Prepare the shrimp and lobster tail by seasoning them with salt, pepper, and minced garlic. Ensure that the seasoning is evenly distributed across all the pieces for consistent flavor.

Step 3: Divide the shrimp and lobster tail into separate vacuum-seal bags. Place 1 tablespoon of butter in each bag. The butter not only adds richness but also helps the seafood retain its moisture during cooking.

Step 4: Seal the bags using a vacuum sealer or the water displacement method. This step ensures no air remains inside, which is key for proper sous vide cooking.

Step 5: Place the bags into the preheated sous vide bath. Cook for 30 minutes. The controlled temperature ensures the seafood cooks evenly, resulting in a delicate and succulent texture.

Step 6: Once the 30 minutes are up, carefully remove the bags from the water bath. Take the shrimp and lobster out of the bags and pat them dry with paper towels. Drying them ensures a better sear in the next step.

Step 7: Heat a skillet over medium heat. Add the remaining tablespoon of butter and allow it to melt. Sear the shrimp and lobster tail for 1-2 minutes on each side, or until lightly browned. The searing process adds a slight caramelization, enhancing the flavor and presentation of the dish.

Step 8: Drizzle the seafood with fresh lemon juice for a bright, tangy finish. Garnish with chopped parsley to add a touch of freshness and color to the dish.