Honey Mustard Lobster With Asparagus Recipe
Summary
Main IngredientLobster
Ingredients
| Lobster | 4 , frozen | |
| Asparagus | 1 pound | |
| 2 tablespoons reduced-calorie margarine | ||
| All purpose flour | 1 1/2 Tablespoon | |
| Milk fat | 2/3 Cup (16 tbs) | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Honey | 2 Teaspoon | |
| Chives | 2 Tablespoon, minced | |
Directions
Cook lobster tails in boiling water 8 minutes or until done; drain.
Rinse tails thoroughly with cold water.
Split and clean tails.
Cut lobster meat into 3/8-inch slices.
Set aside.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 8 minutes or until crisp-tender.
Set aside, and keep warm.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, mustard, and honey; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chives.
Arrange asparagus spears and lobster slices on individual serving plates; spoon mustard sauce evenly over asparagus and lobster.
Rinse tails thoroughly with cold water.
Split and clean tails.
Cut lobster meat into 3/8-inch slices.
Set aside.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 8 minutes or until crisp-tender.
Set aside, and keep warm.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, mustard, and honey; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chives.
Arrange asparagus spears and lobster slices on individual serving plates; spoon mustard sauce evenly over asparagus and lobster.
Chef
