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

8 servings
  • 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

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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