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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.