2 lobster tails
1/4 stick butter

Stick the butter in the microwave and melt it for about 30 seconds. Heat a pot of water to boiling, and then use a steamer insert (if you have one) to steam the 2 lobster tails. Steam for about 8 minutes.

Crack the shells open and enjoy the lobster meat with the melted butter!

Servings: 1 Carbs per serving: 3g

4 lobster tails ( 6-7oz.)
Vegetable cooking spray
2 Tbsp. finely crushed saltine crackers
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. minced fresh parsley
1 Dash paprika
1 Tbsp. reduced calorie margarine, melted
2 Tbsp. Chablis or other dry white wine
2 Tbsp. lemon juice
1 clove garlic, crushed

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan.

Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl; stir in melted margarine. Set aside.

Combine wine, lemon juice, and garlic; stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Yield: 4 servings.