Chilled Lobster Tails With Mustard Vinaigrette
|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|
|Minced garlic||1⁄2 Teaspoon|
|Cucumber||1 Medium, scored and thinly sliced|
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.