Citrus-Buttered Lobster Tails

1. 1

   Place frozen lobster tails in a shallow baking dish.

2. 2

   Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once.

3. 3

   The tails are thawed when the shells are flexible enough to bend.

4. 4

   Using a heavy knife, cut through the center of the top shells.

5. 5

   Continue cutting through meat but not through undersehells.

6. 6

   Spread the tails open, butterfly style, so meat is on top.

7. 7

   Return to shallow baking dish.

8. 8

   Pour water atop.

9. 9

   Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute.

10. 10

    (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.)

11. 11

    Let stand, covered, for 5 minutes.

12. 12

    Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika.

13. 13

    Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted.

14. 14

    Mix well.

15. 15

    Drizzle lobster tails with butter mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.