Citrus buttered lobster tails ( mw )
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | (1) Frozen Lobster Tail |
| ¼ | cup | Water |
| 2 | tablespoons | Butter Or Margarine |
| 1½ | teaspoon | Lemon Juice |
| ¼ | teaspoon | Finely Shredded Orange Peel |
| Dash Salt | ||
| Dash Ground Ginger | ||
| Dash Paprika | ||
Directions
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.