Recipe courtesy of Bobby Flay
Show: Cooking Live
Yield:
8 servings
Level:
Easy

Ingredients

MANGO BUTTER:
LOBSTER:
SALAD:

Directions

For the Mango Butter: 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 For the 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 For the Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts.

More from:

Labor Day

IDEAS YOU'LL LOVE

Spicy Lobster Cakes with Mango and Avocado Salsa

Recipe courtesy of Nancy Fuller

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Easy Lobster Paella

Recipe courtesy of Ina Garten

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Grilled Clams with Garlic Butter

Recipe courtesy of Jasper White

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking