2 tablespoons sesame oil
1 onion, diced
1 large carrot, chopped
1 cup canned mushrooms
1 cup water
1 pound lobster tail - undrained
1/4 cup vegetable oil
1 tablespoon olive oil
1 cup heavy cream
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
1/4 teaspoon ground cloves
2 tablespoons spaghetti sauce
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium heat, heat the sesame oil, onion, carrot and mushrooms. Reduce heat and saute for 3 minutes, stirring constantly. Remove the vegetables from heat and pour over the pan in the oven, rocking back and forth until lobster tails are browned.
In a large skillet over medium heat, heat the vegetable oil, olive oil, cream, oregano, basil, rosemary, sage, parsley, black pepper and garlic powder until heated through. Transfer the sauce to a shallow cookie sheet.
Spread the lobster tail mixture evenly over the sauce. Arrange the mushrooms evenly over the creamed mixture. Layer the tomato/roast mixture over the lobster tails. Spread the cream mixture evenly over the mushroom layer. When the heat of the mustard has reached a temperature sufficient for the sauce to boil, place the first layer of lobster mixture over the mixture. Cover and refrigerate for 10 to 15 minutes.
Divide the lobster mixture evenly between the two baking dish trays. Spoon half of the sauce into the center of each plate. Sprinkle with half of the lobster tails. Spoon remaining sauce on top of the lobster tails. Brush lobster tails with remaining olive oil.
Bake at 400 degrees F (200 degrees C) for 20 minutes. Remove cover and bake for an additional 10 minutes, or until the lobster tails are golden brown. Serve immediately.
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