Sous Vide Lobster with Cubed Sweet Potato, Rocket, Pine Nuts and Garlic Butter

Sous vide lobster is very tender and soft - perfect for mopping up a great garlic-butter sauce. And using the temperature and time given here, there's no chance of overcooking it and ending up with rubbery lobster. Serves 1 – full ingredients list and method at the end. Firstly, cut up the sweet potato into small cubes, season with salt, pepper, fresh thyme and olive oil and roast in an oven preheated to 210C for 30 minutes (tossing them around in the tray halfway). Put a pot of water on to boil. Then get your lobster tail and slide a skewer through the underside of it between the meat and the shell. This will keep the lobster tail from curling up when you boil it. Put the skewered lobster in the pot of boiling water for 30 seconds - this makes it easier for you to cut the shell off. Next cut the shell off the lobster and set aside. In a small pot, heat up a knob of butter with a splash of water. When the butter and water are combined, the mixture out into the sous vide bag and put the lobster tail inside with it. Cook at 54C for 30 minutes.

Meanwhile, heat up a dry pan and toast some pine nuts, making sure to keep the pine nuts moving so they don’t burn. When they get a nice color, take them off the heat and set aside. Then prepare your serving plate by laying down rocket (arugula) in the centre. Then, when the sweet potato is done, scatter the cubes on top. Next heat up another knob of butter, a splash of water, a teaspoon of crushed garlic and some salt. Simmer for a few minutes. When the lobster tail has just about finished cooking, dress the salad with half of the butter dressing. Then when the lobster's ready, remove it from the bag, slice it into 1cm segments and lay it on top of the salad. Then drizzle the remaining butter sauce on top of the lobster and scatter the pine nuts over it. Serve with lemon wedges.

Sous vide lobster with cubed sweet potato, rocket, pine nuts and garlic butter. Serves 1 Ingredients ½ a sweet potato Few sprigs of thyme Few sprigs of rosemary Olive oil Couple of knobs of butter 1 lobster tail A few pinches of pine nuts Large handful of rocket (arugula) 1 tsp crushed garlic Salt and pepper 1/2 a lemon Method Cut up sweet potato into cubes, season with salt, pepper, thyme and olive oil and roast in an oven preheated to 210C for 30 minutes (tossing them around in the tray halfway). Spear the bottom of the lobster tail with a skewer and boil in a pot of water for 30 seconds. Then de-shell. In a small pot, heat up a knob of butter with a splash of water. When combined, tip it into the sous vide bag and put the lobster tail inside with it. Cook at 54C for 30 minutes. Meanwhile, heat up a dry pan and toast some pine nuts, making sure to keep the pine nuts moving so they don’t burn. When they get a nice color, take them off the heat and set aside. Prepare your plate by placing rocket (arugula) in the centre. Then, when the sweet potato is done, scatter the cubes on top. In a small pot, heat up a knob butter and splash of water with the crushed garlic and some salt. Simmer for a few minutes. When the lobster tail is just about finished, dress salad with half of the butter dressing. Then when the lobster's ready, remove it from the bag, slice it into 1cm segments and lay it on top of the salad. Then drizzle the remaining butter sauce on top of the lobster and scatter the pine nuts over it. Serve with lemon wedges.