Roasted Lobster Tails With Ginger Dipping Sauce Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
• Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
• Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Steps:

• Mix together the first five ingredients.
• Cut along the soft shell on the underside of the lobster. Gently pull the shell apart and remove the flesh.
• Put the lobster in a shallow, non-metallic dish. Add the marinade and toss to coat. Cover and refrigerate for at least 3 hours.
• Grill the lobster for 5-10 minutes, turning frequently.
• Brush with the marinade until cooked thru.
• Slice into medallions.
• To make the sauce, mix together the avocado, juice and sour cream. Add the tomato and season well.

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.

Steps:

• Preheat broiler.
• To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
• Arrange on a broiling rack unshelled side up.
• Sprinkle each tail with rum and dot it with butter.
• Broil 3 inches away from heat 8 minutes.
• While lobster tails are broiling, prepare sauce.
• Place 1 lobster tail on each dinner plate and top with sauce.
• Rum Sauce:.
• Combine all ingredients in a small saucepan.
• Cook over low heat until hot.

Steps:

• Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
• Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
• Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.
• When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)
• Prepare grill.
• Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
• Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.

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.