For chicken, I seasoned with a Williams Sonoma rub, vacu-sealed, sous vide at 160 for a little over an hour and then seared on the grill.
For the Lobster, I thawed briefly in some water in the sink, cut off the sharp tips of the shell (so as to not puncture the bag, then cut down the top of the shell to separate the meat from the shell. Then I tucked the meat back into the shell, added about 4 TB of butter to the bag with the 2 tails. I should have added some salt and perhaps Tarragon. Sous Vide at 140 for 60 minutes.
As for finding stuff to sous-vide, I highly recommend this site: https://www.seriouseats.com/recipes/topics/method/sous-vide#techniques and these guys: https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos The youtube guys are kind of goofy but, once you get past that, they put out great info and ideas. I learned a good deal from their experiments.