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Chilled Lobster Tails With Mustard Vinaigrette

Diet.Chef's picture
  Frozen lobster tails 32 Ounce, thawed (4 Tails, 8 Ounces Each)
  Chablis/Dry white wine 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  White wine vinegar 1 1⁄2 Tablespoon
  Finely chopped fresh parsley 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Chopped fresh dill weed 1 Teaspoon
  Olive oil 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Cucumber 1 Medium, scored and thinly sliced

Cook lobster tails in boiling water 6 to 8 minutes or until done; drain.
Rinse with cold water.
Split lobster-tails lengthwise, cutting through upper hard shell with an electric knife.
Remove lobster meat through split shell, leaving meat intact.
Set shells aside.
Score lobster meat at 1-inch intervals.
Place lobster in a zip-top heavy-duty plastic bag.
Combine wine and next 7 ingredients; pour over lobster.
Seal bag securely; place bag in a medium bowl.
Marinate in refrigerator 4 hours, turning occasionally.
Remove lobster from marinade, reserving marinade.
Place reserved shells on individual serving plates.
Place lobster meat on shells.
Dip cucumber slices in reserved marinade.
Place a cucumber slice in each score on lobster.
Arrange remaining cucumber slices around tails.
Garnish with lemon wedges, if desired

Recipe Summary

Side Dish

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