• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 ounces frozen lobster tail -- (1)

  3. 1/4 cup water

  4. 2 tablespoons butter or margarine

  5. 1 1/2 teaspoons lemon juice

  6. 1/4 teaspoon finely shredded orange peel

  7. 1 dash salt

  8. 1 dash ground ginger

  9. 1 dash paprika

Instructions Jump to Ingredients ↑

  1. Place lobster tail in shallow baking dish. Micro-cook, covered, on 30% power about 5 minutes or until 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 until 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 until butter is melted. Mix well. Drizzle lobster tail with butter mixture.


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