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

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  • Level: Easy
  • Yield: 8 servings
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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

Olive Oil

Salt and freshly ground pepper


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

1/4 cup coarsely chopped cilantro

1/3 cup coarsely chopped peanuts


  1. 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.
  2. 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.
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