Roasted Lobster Tails w/ Ginger Dipping
Source of Recipe
cooking light magazine
List of Ingredients
For the Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger
For the Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
Recipe
Preheat oven to 425 degrees F.
FOR THE SAUCE:
Combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
FOR THE LOBSTER:
Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.
Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
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