Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 140°F (60°C). (Set the temperature to 150°F if you prefer the traditional firmer texture.)
Prepare the Lobster Tail: Using sharp scissors, cut along the middle of the top shell towards the fins of the tail (don’t cut through the end). Make sure to cut in a straight line.
Use the handle end of a spoon to separate the meat from the shell, and slowly pull out the shell. Gently lift the meat up and out from inside the shell while the end is still attached to the shell.
Season the meat with salt, pepper, and minced garlic. Then push the meat back in the shell.
Add butter pieces on top.
Sous Vide Lobster Tail: Place lemon slices in one single layer in a large zip-lock bag. Add seasoned lobster tails on top.
Vacuum seal the bag using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Cook the lobster for 45 minutes to 1 hour.
When the timer goes off, remove the lobster tail from the bag. As lobster tails can be served right after sous vide cooking with no need for searing.
Optional: Lift the meat up and out from inside the shell for a beautiful presentation.
Serve immediately with lemon wedges and melted butter for dipping.