Ingredients
- 8 (1 1/2 pound) live lobsters
- Olive oil
- Salt and freshly ground pepper
- 16 skewers, soaked in cold water
- Green Curry-Mango Sauce, recipe follows
- Chopped cilantro leaves, for garnish
- Lime wedges, for garnish
- 4 ounces black caviar, optional
Directions
Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
Green Curry-Mango Sauce:
- 2 tablespoons plus 1/2 cup canola oil
- 1 red onion, coarsely chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 serrano chile, coarsely chopped
- 2 tablespoons green curry paste
- 3 ripe mangoes, peeled, pitted, and coarsely chopped
- 2 cups water
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped cilantro leaves
- 1 tablespoon honey
- Salt and freshly ground pepper
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.
Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release 1 corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.
Photo: Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Recipe
















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By Chef #1400813
on February 21, 2012
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Excellent sauce. Son accidentally broke the dish containing the lime juice while getting out the blender. Had large diced the mango. Did not use blender or lime juice, nor did I add oil in the end. Simply added honey and cilantro to the sauce. Placed 4 oz. lobster tails topped with sauce in oven on broil for 6 minutes. Then added more sauce after plated. Simply amazing! Next time will try it with caviar.
By SSMR
St. Louis, MO
on February 16, 2010
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Grilled two big lobster tails for Valentine's Day dinner, and we ate every bite. Sauce has a lot of great ingredients, and they blend together perfectly. Don't be aftraid to try the caviar. I dipped each bite of lobster in sauce then put a dab of caviar on top. Didn't think it would make much of a difference, but it added to the flavor. A very classy and flavorful dinner.
By anacaugusto
miami,
on November 22, 2009
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Tangy, spicy and refreshing on Lobster, pork, chicken or any other meat. I substituted red curry paste for green curry and the result was still sensational.
Read all 13 reviews