Chilled Lobster Tails With Mustard Vinaigrette Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Frozen lobster tails32 Ounce, thawed (4 Tails, 8 Ounces Each)
 Chablis/Dry white wine5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
 White wine vinegar1 1⁄2 Tablespoon
 Finely chopped fresh parsley1 Tablespoon
 Dijon mustard1 Tablespoon
 Chopped fresh dill weed1 Teaspoon
 Olive oil1 Teaspoon
 Sugar1⁄2 Teaspoon
 Minced garlic1⁄2 Teaspoon
 Cucumber1 Medium, scored and thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 3753 Calories from Fat 62

% Daily Value*

Total Fat 151 g232.4%

Saturated Fat 24.9 g124.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2422.4 mg100.9%

Total Carbohydrates 172 g57.4%

Dietary Fiber 25.9 g103.8%

Sugars 134 g

Protein 83 g166%

Vitamin A 36.1% Vitamin C 48.8%

Calcium 38.8% Iron 108%

*Based on a 2000 Calorie diet

Directions

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
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