Lobster with Light Curry Sauce

Ingredients

• 2 (8-ounce) fresh or frozen lobster tails, thawed
• Vegetable cooking spray
• 1 tablespoon margarine
• 2 teaspoons curry powder
• 1 tablespoon peeled, minced gingerroot
• 1 teaspoon minced garlic
• 1/2 cup evaporated skimmed milk
• 1/2 cup clam juice
• 1/4 cup Chablis or other dry white wine
• 1/4 cup ruby port wine
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper
• Sliced green onions (optional)

Preparation

1. Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add lobster tail halves, cut side down. Cook 4 minutes on each side or until lobster is done. Remove lobster from skillet, and keep warm.
2. Add margarine and curry powder to skillet; heat over medium-high heat until margarine melts. Cook 30 seconds over medium-high heat, stirring constantly. Add gingerroot and garlic; saute until tender. Add milk and next 6 ingredients; stir well. Cook over medium-high heat, stirring constantly, 10 to 12 minutes until mixture is reduced to 1/2 cup.
3. Spoon 1/4 cup curry mixture onto each individual serving plate. Place 2 lobster tail halves, cut side down, on each plate. Garnish with green onions, if desired.