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.