You may also like
Categories:
dry mustard water soy sauce plum sauce sherry fresh ginger lobster lobster cooking spray vegetable oil sesame oil black pepper green onion
Viewed: 81 - Published at: 2 years agoIngredients
- For the 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
- For the 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 onion (optional)
Method
- Preheat oven to 425 degrees F.
- FOR THE 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.
- FOR THE 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 degrees F for 13 minutes or until the lobster meat turns opaque.
- Serve lobster with sauce, and garnish with onions, if desired.