Surf & Turf Sous Vide with Spring Fennel Salad

For the NY strip Steak:
1 12 oz strip steak
1 bay leaf
4 sprigs of thyme
2T Tarragon butter

Place the aromatics in the cryovac bag.  Place the NY strip in with the aromatics.  Place in the water bath at 135 for 1 hour.   Remove from the bag.  In hot sautee pan add some neutral oil.  When its smoking hot add the strip and sear until golden brown.  Turn over & repeat.  Total time should be 2 minutes.  Add one T tarragon butter& baste for 45 seconds.  Rest & serve

For the Lobster:
2 4 oz Lobster tails
Zest of lemon
1 bay leaf
2 sprigs thyme
8 T butter
¼ cup water

Make a beurre monte. Bring the water up to simmer. Pull off the stove & whisk the butter into the water until emulsified. 

Blanch the lobster tails for in simmering water for 1 minute. Shock in ice water.

Place all the ingredients in the cryovac bag.  Vacuum seal. Place in water bath for 20 minutes at 130 degrees. Remove from the bag. 

For the Fennel Salad:
1/2 cup shaved fennel
¼ cup shaved radish
1 cup pea tendrils
1T olive oil
1 tsp lemon juice
1 tsp lemon zest
1 each spring onion (grilled)