Lobster Tails With Cucumber Sauce

Oxmoor House
4 servings


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2 quarts water
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon pepper
2 bay leaves
4 (1/2-pound) frozen lobster tails, thawed
Cucumber slices (optional)


Combine water, vinegar, salt, mustard, pepper, and bay leaves in a large Dutch oven; bring to a boil. Add lobster tails; return to a boil, and cook 5 minutes. Remove lobster tails from water with kitchen tongs. Rinse under cold water. Drain.

With a sharp knife or kitchen shears, cut down outer edges of tails to remove membranous covering and expose meat. Remove the entire tail section of meat, and cut into 1/2-inch-thick slices. Return meat to shell; cover and chill.

Place lobster tails on individual serving dishes; top with Cucumber Sauce. Garnish with cucumber slices, if desired.

Created date

February 2010