I'm doing a dinner for a client that requested fresh lobster. Our geographical location has made it really hard to get the fresh stuff and the dinner is in a few days so we are left with no choice other than getting frozen tails. Our client, rightfully so, complained in a previous tasting menu we did for them that the frozen lobster tasted really fishy. My question is, now that I have no choice other than to use frozen lobster, how can I minimize this unpleasant flavor. Im cooking it sous vide with butter btw.
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