4 (8 ounce) fresh or frozen lobster tails, thawed
1 1/2 tablespoons reduced fat margarine
1 tablespoon grated gingerroot
1 clove minced garlic
1 1/2 cups unsweetened orange juice
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 1/2 teaspoons grated orange rind
1/4 teaspoon curry powder
3 cups cooked rice
1/4 cup chopped green onions

Cook lobster tails in boiling water for 6-8 minutes and drain. Rinse with cold water. Split and clean tails and cut meat into bit-sized pieces.

Spray a large nonstick skillet with cooking spray; add margarine and heat over medium heat until margarine melts. Add gingerroot and garlic and saute for 1 minute. Combine orange juice, cornstarch, honey, grated orange rind and curry powder and mix well. Add orange juice mixture to skillet and heat until thickened and bubbly, stirring constantly. Stir in lobster and cook until heated through. Spoon lobster mixture over rice, sprinkle with green onions and serve.

Makes 6 Servings
Serving Size: 6 ounces and 4 ounces rice