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Citrus Buttered Lobster Tails ( Mw )
| Ingredients | |||
| 1 | each | lobster tail, frozen, 8 oz | |
| 1/4 | cup | water | |
| 2 | tablespoon | butter or margarine | |
| 1 1/2 | teaspoon | lemon juice | |
| 1/4 | teaspoon | orange peel, finely shredded | |
| 1 | salt | ||
| 1 | ginger, ground | ||
| 1 | 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 on top. 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. | |||
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