My first attempt at molecular gastronomy...

Made sous vide lobster risotto last night with tarragon "peas". I like tarragon and lobster together, but have found chopped tarragon to lose its color quickly. Lobster and peas are a common combination, but aren't in season, so I thought I would try to make some "peas" out of tarragon. The technique is to get the tarragon into a liquid state, then mix with algin, and use a syringe or eye dropper to drip the resulting liquid into a solution of water and calcium choride, at which point it will undergo "spherification", and form stable balls (more or less). I didn't have an explicit recipe for this, but was able to wing it based on several recipes for other things like this from various sites on the interwebs.
The peas:

The finished dish:

As you can see from the pic, the "peas" arent all perfectly round. Regardless, I was really pleased with the outcome. It looked good, the color was a vibrant green even though I'd processed the tarragon hours earlier, and it tasted the way I wanted. I finished it with a quick reduction of lobster stock and lobster butter drizzled around the edge, and added a little lemon zest.

One thing I would do differently is to put the peas in the pot with the risotto to finish it, rather than adding them at the end. I didn't know how stable the "peas" would be, and thought they might be melted by the heat of the risotto, but they weren't.

I think lobster is one food that really benefits from being cooked sous vide, the difference in texture is night and day from steaming, boiling, whatever. Next up: larger spheres with liquid centers.