Roasted Lobster Tails with Ginger Dipping Sauce

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

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

Preheat oven to 425°.

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.

Nutritional Information

Calories:

194 (23% from fat)

Fat:

5g (sat 0.8g,mono 1.4g,poly 2.1g)

Protein:

27.6g

Carbohydrate:

8.3g

Fiber:

0.2g

Cholesterol:

92mg

Iron:

1.2mg

Sodium:

1263mg

Calcium:

86mg