Title: Citrus-Buttered Lobster Tails
Categories: Lobster Citrus Entree Seafood
Yield: 1 Servings
| 8 | oz | (1) Frozen Lobster Tail |
| 2 | tb | Butter Or Margarine |
| 1/4 | ts | Finely Shredded Orange Peel |
| | | Dash Ground Ginger |
| 1/4 | c | Water |
| 1 1/2 | ts | Lemon Juice |
| | | Dash Salt |
| | | Dash Paprika |
Place lobster tail in shallow baking dish. Micro-cook, covered, on 30%
power about 5 minutes or till thawed, rotating dish a quarter-turn once.
The tail is thawed when the shell is flexible enough to bend. Using a
heavy knife, cut through the center of the top shell. Continue cutting
through meat, but not through undershell. Spread the tail open,
butterfly-style, so meat is on top. Return to shallow baking dish. Pour
water atop. Micro-cook, covered, on 50% of power for 5 to 7 minutes or
just till meat is opaque, rotating dish a quarter-turn every minute.
(Shield cooked meat with small pieces of foil, if necessary, to prevent
overcooking.) Let stand covered for 5 minutes. Meanwhile, combine butter
or margarine, lemon juice, orange peel, salt, ginger, and paprika.
Micro-cook, uncovered, on 100% power for 30 to 45 seconds, or till butter
is melted. Mix well. Drizzle lobster tail with butter mixture.