Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad

Yield:
8 servings
Level:
Easy
Ingredients
  • 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 (2 sticks) unsalted butter, softened
  • Salt and freshly ground pepper
  • 16 Maine Lobster Tails, split in half
  • Olive Oil
  • Salt and freshly ground pepper
  • Green Papaya Salad:
  • 8 ounces haricots verts, cooked until just tender and 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
Directions
  • 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.

  • 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.

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.

  • Yield: 8 servings


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