Ease of preparation rating: Complex.
Yield: 4 servings.
Sweet Mustard Glaze
Ingredients:
1 white onion, diced
3 cloves garlic, minced
¼ cup (60ml) molasses
½ cup (120ml) Ketchup
3 tablespoons (45ml) yellow mustard
1 teaspoon (5ml) hot sauce
1 teaspoon (5ml) Worcestershire sauce
2 tablespoons (30ml) canola oil
Method:
Heat oil in sauce pan over medium-high heat, and add onions and garlic. Cook for 2-3 minutes.
Add molasses, ketchup, mustard, hot sauce and Worcestershire sauce. Bring to a light boil, and simmer for 3-4 minutes.
Transfer to a food processor, and blend until sauce is smooth.
Remove and place in refrigerator to cool.
Rock Lobster Tails
Ingredients:
4 rock lobster tails (4-5 ounces each or 120-150 grams each)
4 skewer sticks
Sweet Mustard Glaze
Method:
Preheat oven to High Broil.
Place a skewer through the flesh of the lobster tail, from the flesh to the tail end.
Bring large pot of salted water to a boil.
Cook lobster in the boiling water for 5-6 minutes.
Remove and put lobster tails in ice water to cool.
The skewer will have helped keep the lobster tails flat.
Remove the skewers from the lobster tails.
Using a pair of scissors, cut 2 lines down the bottom of the tail and rip away the shell.
Once that is done you can remove the lobster tail from the shell in one piece.
Place lobster tails on a baking tray with parchment paper.
Brush Sweet Mustard Glaze on the lobster tails.
Cook lobster tails in preheated oven for 3-4 minutes, until the sauce is caramelized.
Remove from oven, slice lobster tails in medallions and serve immediately.
*Serve with Succotash. See recipe.
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