Roasted Lobster Tails With Ginger Dipping Sauce - cooking recipe

Ingredients

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)

Preparation

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.