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Lobster In Orange Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 4419 Calories from Fat 136
% Daily Value*
Total Fat 159 g245%
Saturated Fat 26.6 g133.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2768.2 mg115.3%
Total Carbohydrates 318 g106%
Dietary Fiber 36.1 g144.3%
Sugars 147.8 g
Protein 94 g188.6%
Vitamin A 55.2% Vitamin C 216.3%
Calcium 38.5% Iron 105.6%
*Based on a 2000 Calorie diet
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.