Roasted Lobster Tails with Ginger Dipping Sauce


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This is an elegant dish with incredible flavor.

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  • Sauce:
  • 3/4 tsp. dry mustard
  • 1/2 tsp. water
  • 3 Tbs. low-sodium soy sauce
  • 1 Tbs. plum sauce
  • 1 Tbs. dry sherry
  • 3/4 tsp. minced peeled fresh ginger
  • Lobster:
  • 2 8 oz. frozen lobster tails, thawed
  • Cooking spray
  • 1 tsp. vegetable oil
  • 1/4 tsp. dark sesame oil
  • 1/4 tsp. black pepper
  • Sliced green onions (optional)

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Preheat oven to 425 degrees. 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 degrees for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.

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

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