INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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