Step 1:In a small heat-resistant, non-metallic bowl melt butter in microwave, 30 seconds.

Step 2:Add onions and heat, uncovered, in Microwave Oven 4 minutes or until onion is lightly browned. Stir occasionally.

Step 3:Cook spinach. Drain well. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole. If desired, add milk to make a thinner mixture. 5. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until heated through.

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.

Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.

Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.

Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.

Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.

Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.