Unleash your inner gourmet chef with this grilled lobster tail with a tangy Asian twist. It's seafood that raises the bar without breaking a sweat in the kitchen.
4 lobster tails (6 ounce size)
4 tablespoons sesame oil, divided
2 tablespoons minced fresh ginger, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dry mustard powder
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
Place the lobster tails, meat side up, in a shallow dish.
Combine half the sesame oil, half the ginger, salt, and pepper in a small bowl. Mix well. Drizzle over the lobster. Cover and chill for 30 minutes.
Grease the grill and preheat the grill to medium heat.
Combine the remaining sesame oil, ginger, mustard, soy sauce, and rice wine vinegar in a small bowl. Mix well until the mustard is dissolved.
Place the lobster tails meat-side down on the grill. Cook for 2-3 minutes. Turn over. Baste with the sauce and grill for 5-7 minutes or until cooked through.
Serve the grilled lobster with the remaining sauce.
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