Citrus-Buttered Lobster Tails

Directions

Place frozen lobster tails in a shallow baking dish .

Micro-cook, covered, on 30% power for 7 to 8 minutes or until thawed, rotating dish a quarter-turn once.

The tails are thawed when the shells are flexible enough to bend.

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

Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top.

Return to shallow baking dish.

Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 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 1½ to 2 minutes or until butter is melted.

Mix well. Drizzle lobster tails with butter mixture.