One of the first dates that I had with my husband was at an all-you-can-eat lobster joint in Dallas. He packed away the lobster while I worked on his all-you-can-eat sides. 10 years later I'm finally learning how to make this delicacy at home. I was surprised to find how easy it is to cook lobster tails, and you will too when you follow this simple recipe. Although I love the ginger sauce for dipping, Hunter remains true to the old butter and lemon favorite. I served the tails and bok choy with a side of mashed potatoes... yummm!
Roasted Lobster Tails with Ginger Sauce and Baby Bok Choy
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
2 (8-ounce) frozen lobster tails, thawed
1 teaspoon olive oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onion
1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
1-2 tsp Siracha, to taste
1-2 tsp agave nectar or honey, to taste
Juice of half a lemon
1 jalapeno, sliced (omit if you don't want it to be spicy)
2-3 heads of baby bok choy per person
1. Preheat oven to 425°.
2. To prepare lobster 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.
3. To prepare the bok choy sauce, whisk together the first five ingredients under "Boy Choy". The sauce should be viscous, like a glaze.
4. 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.