Cynthia, what's small?
Lobsters are not built for SV cooking as the sharp shells puncture bags.
I don't recommend you do this, but if you insist here's how:
Steam whole lobsters for 3 - 4 minutes and shock-chill.
Remove meat from the shells.
Tail meat gets sealed in one bag, all other meat in other bags.
Guess what all those little legs and a rolling pin have in common?
You want Community to guess how you like your lobster cooked.
If traditionally boiled SV cook at 140F.
If you like a more Japanese-like tender texture, 125F.
Cook according to thickness of tail meat, 20 minutes per inch.
Remove the bags with claws, etc. just past the half-way point
I find it's best to steam them unless i want to be a show-off.
They are easily toughened by over cooking.
10-minutes for one pounders is enough over constantly boiling water.