Separate the meat from two sides of the shell using the handle end of a spoon, and lift the meat up with the tail still attached to the shell.
Season the lobster tail with salt, pepper, and minced garlic. Add small butter pieces on top and then push the meat back in the shell.
Place lemon slices and seasoned lobster tails in a zip-lock bag. Then vacuum-seal the bag using the “water displacement” technique. (You can use a vacuum sealer if you have one)
Cook the lobster tail in the water bath for 45 minutes to 1 hour
When the timer goes off, you can serve immediately as it doesn’t require searing.