Sunday, June 20, 2010

Roasted Lobster Tails with Ginger Sauce and Baby Bok Choy

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
Cooking spray
1 teaspoon olive oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onion

Bok Choy:
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.
5. Bake lobster at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions.
6.  While the lobster is cooking, prepare a steamer (bamboo, metal, whatever you have). Wash and rinse the bok choy, chop into quarters, and place it in the steam along with the slices of jalapeno. Drizzle with a bit of the sauce. Cover the steamer, place over a pot filled with an inch of boiling water, and steam for 3-4 minutes, until the bok choy is just tender when pierced through the bulb with a sharp knife.  Remove bok choy from the steamer to a serving plate, and drizzle with a bit more of the sauce. You can save leftover sauce in a tightly-capped jar in the refrigerator. Serve hot.


  1. I gained 100 points from this dish. I followed the exact recipe but used a grill pan on the stove. Surprisingly, my husband kept saying "he's in heaven" after tasting it.

  2. Lobster recipes can be very expensive to prepare but having them for lunch or dinner can also be a satisfying experience. My wife also prepare a lobster dish at least once a month.


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