Roasted Lobster Tails with Ginger 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.

Yield: 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 23%
  • Fat: 5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 27.6g
  • Carbohydrate: 8.3g
  • Fiber: 0.2g
  • Cholesterol: 92mg
  • Iron: 1.2mg
  • Sodium: 1263mg
  • Calcium: 86mg

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

  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.
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