Roasted Lobster Tails With Ginger Dipping Sauce

READY IN: 28mins
Recipe by chia

wonderful romantic dinner from cooking light

Top Review by Hey Jude

Delicious...I've only ever steamed or boiled lobster so this was a new method for me. My lobsters tails were a bit larger, about 9 ounces, and so they took longer to cook, but they took an extra 20 minutes! I served them with steamed rice and a spinach salad. My husband ate his as if it was tempura....he dipped his lobster bites into the sauce, dabbed on his rice and then ate his sauce-soaked rice in-between lobster bites. He said he prefers this way of cooking lobster so I'll be doing this again as I loved it as well. Thanks Chia...great recipe :)

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. FOR THE SAUCE: Combine mustard and water in a small bowl; stir well with a whisk.
  3. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
  4. 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.
  5. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray.
  6. Combine the oils and pepper, and spoon over the lobster meat.
  7. Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque.
  8. Serve lobster with sauce, and garnish with onions, if desired.

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