Grilled maine lobster tails smothered in curry mango butter

1 servings

Ingredients

Quantity Ingredient
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
½ pounds Unsalted butter; softened (2 sticks)
Salt and freshly ground pepper
16 Maine Lobster Tails
Olive Oil
Salt and freshly ground pepper
8 ounces Haricots verts; cooked until just
; tender and shocked
; in ice water, each
; bean quartered
; lengthwise
3 Plum tomatoes; halved, seeded and
; julienned
¼ cup Roasted unsalted potatoes; roughly chopped
2 larges Green; (unripe) papayas,
; peeled, seeded and
; julienned
¼ cup Thai fish sauce
¼ cup Freshly squeezed lemon juice
¼ cup Freshly squeezed lime juice
2 tablespoons Sugar
1 teaspoon Finely chopped garlic
1 teaspoon Red pepper flakes
¼ cup Coarsely chopped cilantro
⅓ cup Coarsely chopped peanuts

Directions

MANGO BUTTER

LOBSTER

SALAD

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.

Yield: 8 servings

LOBSTER:

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 butter.

Yield: 8 servings

SALAD:

Combine all ingredients except peanuts in a medium bowl until combined.

Spoon onto a platter. Garnish with peanuts.

Yield: 8 servings

Converted by MC_Buster.

Per serving: 2228 Calories (kcal); 214g Total Fat; (83% calories from fat); 8g Protein; 89g Carbohydrate; 497mg Cholesterol; 57mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 3½ Vegetable; 2 ½ Fruit; 42 ½ Fat; 1 ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.

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