8 oz (1) Frozen Lobster Tail
1/4 c Water
2 tb Butter Or Margarine
1 1/2 ts Lemon Juice
1/4 ts Finely Shredded Orange Peel
Dash Salt
Dash Ground Ginger
Dash Paprika
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 atop. 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.
