Roasted Lobster Tails With Ginger Dipping Sauce Food

ROASTED LOBSTER TAILS WITH GINGER DIPPING SAUCE

Steps:

• 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.

LOBSTER TAILS WITH CLARIFIED BUTTER

Steps:

• Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
• Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
• Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
• In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
• Yield: 1 1/4 cups

LOBSTER TAIL WITH LOBSTER SAUCE

Steps:

• Heat 2 Tblsp. oil in frying pan until hot.
• Saute green onions and ginger 1 minute.
• Add lobster and stir-fry 4 minutes; remove from pan; set aside.
• Heat 2 more Tblsp. oil in frying pan until hot.
• Stir-fry pork and salted black beans 5 minutes.
• Add broth, soy sauce, sherry, and salt; bring to boil.
• Pour eggs slowly into pork mixture and stir gently.
• Add lobster pieces; cook 2 more minutes.
• Serve hot as part of a chinese meal.

LOBSTER TAILS WITH CITRUS BUTTER

Steps:

• Cut the lobster tails down the center through the meat but not all the way through the shell.
• Fold over butterfly style.
• Combine remaining ingredients and brush over the meat.
• Put some foil over your grill and place the tails, shell side down on the foil.
• Cook, covered, for about 14-16 minutes until the meat is firm and white.
• Brush occasionally while cooking.
• Loosen the meat slightly before serving and brush one last time with the citrus butter.
• NOTE: We broiled instead of grilled.
• Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
• We serve with the remaining citrus butter.
• You may choose to make extra.

TANGERINE LOBSTER TAILS

Steps:

• In a small saucepan over very low heat, melt the butter.
• After the butter has melted, skim off the foam.
• Add the tangerine zest, juice, and salt.
• Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
• Using kitchen shears split each tail in half lengthwise.
• If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
• Lightly brush the exposed meat with the butter in the cup.
• Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
• Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
• Remove from the grill and serve warm with the reserved butter on the side.