Prep Time : 5-10 minutes
Cook Time : 13-15 minutes 
Yield : 2 servings 

Ingredients:

SAUCE:

3/4 teaspoon dry mustard

1/2 teaspoon water

3 tablespoons low-sodium soy sauce

1 tablespoon plum sauce

1 tablespoon dry sherry

3/4 teaspoon minced peeled fresh ginger

LOBSTER:

2 (8-ounce) frozen lobster tails, thawed

Cooking spray

1 teaspoon vegetable oil

1/4 teaspoon dark sesame oil

1/4 teaspoon black pepper

Sliced green onions (optional)

Directions:

Preheat oven to 425°.

To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, 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 cooking spray. Combine the oils and pepper, and spoon over the lobster meat.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce.

Nutrition:

Calories 194, Calories from fat 23 % Fat 5 g, Satfat 0.8 g, Monofat 1.4 g, Polyfat 2.1 , Protein 27.6 g, Carbohydrate 8.3 g, Fiber 0.2 g, Cholesterol 92 mg, Iron 1.2 mg, Sodium 1263 mg, Calcium 86 mg

My notes:  

Soooooooooo good and the dipping sauce just makes it great! We served this with Classic Steak House Rubbed Filet Mignon* and steamed asparagus because we were just gluttonous that day.

Recipe found on: http:www.myrecipes.com