Butterflied Lobster With Curry Butter Food

CURRY LOBSTER

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

BUTTERFLIED LOBSTER TAILS

Steps:

• Defrost the lobster tails.
• Preheat the oven to 450 degrees.
• Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
• Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
• Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

GRILLED LOBSTER TAILS

Steps:

• Preheat grill for high heat.
• Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER

Steps:

• In a small bowl, blend together the butter, garlic, and curry powder. Add a few dashes of hot sauce and season with salt and pepper.
• With scissors, cut down the center of the lobster tail shells on the top side and discard the dark intestinal vein. Loosen the meat from the shells and rub it with oil. Season the lobster lightly with salt and pepper. (I often don't do this step if your guests are cool).
• Light a grill. Grill the lobster tails over a medium-hot fire, meaty side down, until light grill marks appear, about 2 minutes. Turn the lobster tails and spread each with about 1 teaspoon of the butter. Turn the lobster meaty side down again and grill until golden brown, about 2 minutes. Turn the lobster tails shell side down and splash with SoCo. Add more butter, but not all, to the lobster tails, poking it in the shell under the meat and on top and let cook until the lobster releases juice and starts simmering, about 3 minutes. The lobster tails will continue to lose translucency until a thin band remains down the center of the tails, this should take about 3 minutes longer. Just before removing from the grill, spread the tails with the remaining butter. Serve right away.

LOBSTER TAILS WITH CITRUS BUTTER

Steps:

• Cut the lobster tails down the center through the meat but not all the way through the shell.
• Fold over butterfly style.
• Combine remaining ingredients and brush over the meat.
• Put some foil over your grill and place the tails, shell side down on the foil.
• Cook, covered, for about 14-16 minutes until the meat is firm and white.
• Brush occasionally while cooking.
• Loosen the meat slightly before serving and brush one last time with the citrus butter.
• NOTE: We broiled instead of grilled.
• Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
• We serve with the remaining citrus butter.
• You may choose to make extra.