Prepare these individual casseroles one night, then serve them the next in just 20 minutes. 

6 cups water 
1-1/2 teaspoons salt 
2 fresh or frozen medium rock lobster tails (about 5 ounces each) 
2 tablespoons light mayonnaise dressing or salad dressing 
2 tablespoons dairy sour cream 
1 tablespoon snipped fresh parsley 
1 teaspoon lime juice 
1/2 teaspoon curry powder 
Dash bottled hot pepper sauce 

In a large saucepan bring water and salt to boiling. Add lobster tails. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes or until lobster shells turn bright red and meat is tender. Drain. Cover and chill at least 2 hours or up to 24 hours. 
For sauce, in a small mixing bowl stir together mayonnaise or salad dressing, sour cream, parsley, lime juice, curry powder, and hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours.

To serve, place one lobster tail, shell side down, on each serving plate. With scissors, cut the lobster lengthwise. Serve with the sauce.

Makes 2 servings. 

Nutritional facts per serving
calories: 149 , total fat: 8g , cholesterol: 64mg , sodium: 364mg , carbohydrate: 3g , protein: 15g 

Courtesy of Better Homes & Gardens Online