Grilled Maine Lobster Tails Smothered In Curry Mango Butter

By á-174942

Ingredients

• CURRY MANGO BUTTER:
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 tablespoons curry powder
• 1 teaspoon ancho chili powder
• 1 mango peeled, pitted, and pureed
• 2 tablespoons fresh lime juice
• 1/2 pound unsalted butter - (2 sticks) softened
• Salt to taste
• Freshly-ground black pepper to taste
• LOBSTER TAILS:
• 16 Maine lobster tails split in half
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• GREEN PAPAYA SALAD:
• 8 ounces haricots verts cooked until just
• ten der, shocked in ice water, each bean
• quartered lengthwise
• 3 plum tomatoes halved, seeded, and julienned
• 1/4 cup roasted unsalted potatoes roughly chopped
• 2 large green (unripe) papayas peeled, seeded, and julienned
• 1/4 cup Thai fish sauce
• 1/4 cup freshly-squeezed lemon juice
• 1/4 cup freshly-squeezed lime juice
• 2 tablespoons sugar
• 1 teaspoon finely-chopped garlic
• 1 teaspoon red pepper flakes
• 1/3 cup peanuts
• 1/4 cup coarsely-chopped cilantro

Details

Servings 8

Preparation

Step 1

Curry Mango Butter: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.

Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.

Lobster Tails: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat-side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of Curry Mango Butter.

Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

This recipe yields 8 servings.