Chilled Lobster Tails With Mustard Vinaigrette
|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|
|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