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Honey Mustard Lobster With Asparagus

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  Lobster tails 48 Ounce (Fresh / Frozen, Thawed)
  Fresh asparagus 1 Pound
  Reduced calorie margarine 2 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  1% low fat milk 2⁄3 Cup (10.67 tbs)
  Dijon mustard 1 1⁄2 Tablespoon
  Honey 2 Teaspoon
  Minced fresh chives 2 Tablespoon

Cook lobster tails in boiling water 8 minutes or until done; drain.
Rinse tails thoroughly with cold water.
Split and clean tails.
Cut lobster meat into 3/8-inch slices.
Set aside.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 8 minutes or until crisp-tender.
Set aside, and keep warm.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, mustard, and honey; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chives.
Arrange asparagus spears and lobster slices on individual serving plates; spoon mustard sauce evenly over asparagus and lobster.

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Honey Mustard Lobster With Asparagus Recipe