Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

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.

Leslie Revsin
Recipe by Cooking Light December 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

194 calories; calories from fat 23%; fat 5g; saturated fat 0.8g; mono fat 1.4g; poly fat 2.1g; protein 27.6g; carbohydrates 8.3g; fiber 0.2g; cholesterol 92mg; iron 1.2mg; sodium 1263mg; calcium 86mg.
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