Citrus-Buttered Lobster Tails
Yield: 2 Servings
16 oz (2) frozen lobster tails
1/2 c water
1/4 c butter or margaine
1 tb lemon juice
1/2 ts finely shredded orange peel
1/8 ts salt
dash ground ginger
Place frozen lobster tails in a shallow baking dish. Micro-cook,
covered, on 30% power for 7 to 8 minutes or till thawed, rotating
dish a quarter-turn once. The tails are thawed when the shells
are flexible enough to bend. Using a heavy knife, cut through the
center of the top shells. Continue cutting through meat but not
through undersehells. Spread the tails open, butterfly style, so
meat is on top. Return to shallow baking dish. Pour water atop.
Micro-cook, covered, on 50% power for 6 to 8 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 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle
lobster tails with butter mixture.