Ingredients
16 oz (2) frozen lobster tails
1/2 cup water
1/4 cup butter or margaine
1 tbsp lemon juice
1/2 tsp finely shredded orange peel
1/8 tsp salt
1 dash ground ginger
1 dash paprika
Directions
Place frozen lobster tails in a shallow baking dish. Micro-cook,
covered, on 30% power for 7 to 8 minutes or till 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 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 1 1/2 to 2 minutes or till
butter is melted. Mix well. Drizzle lobster tails with butter mixture.
Servings: 2 servings
Citrus-Buttered Lobster Tails Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Lobster; Seafood
The History of Recipes
It is possible to trace the history of `recipes` way back into history, certainly as far as the ancient Egyptians, and quite possibly further than that. However, generally, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of a good variety of aromatic flavours, including some that we all recognise for example bay, fennel and asafoetida. Later, there were a couple of cookery books which date from the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but instead descriptions of the types of meals enjoyed by the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and spices created an eruption in recipe publications, the majority of which are now in academic collections. By the time we get to the 1900s, cookery publications are highly popular mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. The arrival of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Citrus Buttered Lobster Tails recipe.
