Jenny's blog: "good stuff to eat"

Wild Mushroom Soup Rosemary Shrimp Scampi Skewers Carrot Couscous with Fresh Chives Bittersweet Chocolate Pudding with Raspberries 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) Preparation 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, and garnish with onions, if desired. Yield 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce) Nutritional Information CALORIES 194(23% from fat); FAT 5g (sat 0.8g,mono 1.4g,poly 2.1g); PROTEIN 27.6g; CHOLESTEROL 92mg; CALCIUM 86mg; SODIUM 1263mg; FIBER 0.2g; IRON 1.2mg; CARBOHYDRATE 8.3g