Roasted Lobster Tails with Ginger Dipping Sauce – phase 1-4, serves 2

As adapted from My Recipes

sauce:

3/4 teaspoon dry mustard

1/2 teaspoon water

3 tbsp Braggs liquid aminoes

2 tbsp Walden farms Asian salad dressing

1 tbsp vinegar

3/4 tsp minced peeled fresh ginger

Lobster:

2 (8-ounce) frozen lobster tails, thawed

Olive oil cooking spray

1/4 tsp black pepper

Sliced green onions (optional)

Preheat oven to 425°.

To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in liquid aminoes, Asian dressing, vinegar, and ginger; set aside.

To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with olive oil cooking spray. Spray lobster meat with cooking oil and sprinkle pepper.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.