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

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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

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