Roasted Lobster Tails with Ginger Dipping Sauce

Roasted Lobster Tails with Ginger Dipping Sauce Recipe
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.

Yield:

2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 23 %
Fat 5 g
Satfat 0.8 g
Monofat 1.4 g
Polyfat 2.1 g
Protein 27.6 g
Carbohydrate 8.3 g
Fiber 0.2 g
Cholesterol 92 mg
Iron 1.2 mg
Sodium 1263 mg
Calcium 86 mg

Ingredients

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
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)

Preparation

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.

Note:

Leslie Revsin,

December 2000
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