Honey Mustard Lobster With Asparagus
|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|
|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.
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.