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Roasted Lobster Tails with Ginger Dipping Sauce

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


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.