Citrus Buttered Lobster Tails ( Mw )

1. 1

   Place lobster tail in shallow baking dish.

2. 2

   Micro-cook, covered, on 30% power about 5 minutes or until thawed, rotating dish a quarter-turn once.

3. 3

   The tail is thawed when the shell is flexible enough to bend.

4. 4

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

5. 5

   Continue cutting through meat, but not through undershell.

6. 6

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

7. 7

   Return to shallow baking dish.

8. 8

   Pour water on top.

9. 9

   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.

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 30 to 45 seconds, or until butter is melted.

14. 14

    Mix well.

15. 15

    Drizzle lobster tail with butter mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.