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Lobster Tails With Cucumber Sauce

Yield 4 servings


  • 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 Sauce
  • Cucumber slices (optional)

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Homestyle Recipes