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Chilled Lobster Tails With Mustard Vinaigrette

Chef.Foodie's picture
Ingredients
  Frozen lobster tails 8 Ounce, thawed (4 Pieces)
  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
Directions

1. Cook lobster tails in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water.
2. 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.
3. Score lobster meat at 1-inch intervals. Place lobster in a heavy-duty, zip-top plastic bag. Combine wine and next 7 ingredients; pour over lobster. Seal bag, and marinate in refrigerator 4 hours, turning occasionally.
4. 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

Difficulty Level: 
Easy
Course: 
Appetizer
Ingredient: 
Lobster
Interest: 
Healthy
Servings: 
8

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