Lobster In Orange Sauce
|Lobster tails||32 Ounce (Fresh / Frozen, Thawed, 4 In Number, 8 Ounce Each)|
|Vegetable cooking spray||1|
|Reduced calorie margarine||1 1⁄2 Tablespoon|
|Peeled grated ginger root||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Unsweetened orange juice||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Cook lobster tails in boiling water 6 to 8 minutes or until done; drain.
Rinse with cold water.
Split and clean tails.
Cut lobster meat into bite-size pieces; set aside.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add gingerroot and garlic; saute 1 minute.
Combine orange juice, cornstarch, honey, grated orange rind, and curry powder, stirring well.
Add orange juice mixture to skillet, stirring constantly until thickened and bubbly.
Stir in lobster, and cook until thoroughly heated.
Spoon lobster mixture over cooked rice on a serving platter, and sprinkle with green onions.