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
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 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.

2 comments:

  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.

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  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.

    ReplyDelete

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