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I've been thinking that lobster may be a perfect candidate for sous vide cooking. You can get the temperature pretty precise, and can't ruin it by overcooking it (which isn't hard to do).I’m a huge fan of both but will give the very slight edge to King Crab but only because lobster varies more and is more likely to be overcooked.
What time should I be there....HaBoth and they are on menu for Christmas dinner this year.