Citrus Buttered Lobster Tails Recipe - Cooking Index
Citrus Buttered Lobster Tails Recipe - Cooking Index
| 8 oz | 227g | Frozen lobster tail - (1) |
| 1/4 cup | 59ml | Water |
| 2 tablespoons | 30ml | Butter or margarine |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Finely shredded orange peel |
| 1 | Salt | |
| 1 | Ground ginger | |
| 1 | Paprika |
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.
Source:
Sandra Glock
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