Roasted Lobster Tails with Ginger Dipping Sauce
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 vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
Preheat oven to 425°.
To prepare 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.
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.
Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.
Yield: 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)
CALORIES 194(23% from fat); FAT 5g (sat 0.8g,mono 1.4g,poly 2.1g); PROTEIN 27.6g; CHOLESTEROL 92mg; CALCIUM 86mg; SODIUM 1263mg; FIBER 0.2g; IRON 1.2mg; CARBOHYDRATE 8.3g
Cooking Light, DECEMBER 2000
Thai Hot Sauce
Who needs butter when you can have this spicy, gutsy dipping sauce? An amazing blend of hot, sour, and salty, it's an unrivaled complement to sweet, buttery lobster meat. This sauce uses the entire pepper--seeds and all. For a milder sauce, halve the jalapeņos, then remove and discard the seeds and membranes.
This recipe goes with Spicy Grilled Corn
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon salt
10 red or green jalapeņo peppers
10 garlic cloves, peeled
Place all ingredients in a blender; process until smooth.
Note: Store extra sauce in an airtight container for 1 week in the refrigerator.
Yield: 1 cup (serving size: 2 tablespoons)
CALORIES 13(7% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 295mg; FIBER 0.3g; IRON 0.2mg; CARBOHYDRATE 3.1g
Cooking Light, JULY 2001
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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