Lobster tails get an Asian-inspired twist thanks to the fragrant ginger dipping sauce. Serve with a vegetable or side salad for a complete, elegant meal.
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
2 (8-ounce) frozen lobster tails, thawed
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
How to Make It
Preheat oven to 425°.
To prepare 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.
To prepare 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° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
For the last 6 years, I have made this for my husband for Valentine's Day in lieu of dining out, fighting for reservations and spending too much. It's become something of a tradition and we look forward to an evening alone every year. Don't change a THING about this recipe- everyone is always surprised when I mention roasting the tails, but the oil keeps them moist and tender (Except maybe doubling the sauce recipe- I do since we like it so much, plus you can reuse the leftovers). I highly recommend the side of Snow Peas and Cherry Tomatoes and a good white wine. I have made the greens with Tarragon Vinaigrette and Pine Nuts as well and find it a perfect light romantic meal! Next year I'll add the artichoke red pepper dip.
Made this for Valentine's Day dinner along with steak and mashed potatoes and it was delicious! I substituted strawberry jelly (melted in the microwave for a few seconds) for the plum sauce and still turned out well.
I made this recipe last night and, like many (all?) of the other reviewers, I loved it! I made it EXACTLY like the recipe and it tasted amazing and, as an added bonus, it was very easy to make. I do not think anything needs to be changed and it was perfect when made as written. If you haven't made it: Make it- you'll be glad you did.
This was also my first try @ Lobster Tails. What an EASY & EXCELLENT recipe!! I followed recipe exactly but did add a little Wasbi as others suggested. We thought the sauce was great w/ lobster tails, BUT did feel a little too much soy sauce for our tastes. I will cut back on it next time. If you like a little spicier like us, I plan to also use Thai Chili Sauce in place of Plum Sauce. It is both sweet & spicy. Valentine & Anniversary Dinner so also had small Rib Eye w/ Arugula Salad & Baked Potato. FABULOUS meal and SO EASY!!!!