GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD
Steps:
- 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.
GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD
Steps:
- 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.
GRILLED LOBSTER TAILS WITH HERB BUTTER
Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your grill to direct medium-high heat.
- In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
- Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
- Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.
GRILLED LOBSTER TAIL POUCHES WITH MANGO BUTTER
What a great way to serve lobster. Now, I don't serve lobster that often, but this is just a bit different than the "standard" lemon butter ... or lemon garlic butter." A few minutes to prep and then just wrap up and grill. NO pots, NO pans and since you are grilling, finish the rest of the meal on the grill as well. I love a pouch of baby new potatoes with butter and parsley and maybe some fresh asparagus or your favorite vegetable. Zucchini, summer squash or try a grilled romaine heart with a fresh vinaigrette. They are so easy to put together, and they have great flavor. One Note: These also can be done in the oven as well using foil or parchment paper.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4 Pouches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Butter -- I love to make the butter ahead of time to let all the flavors combine. Make it earlier that day or even the night before. You can use whatever method you want. Personally, I use my small food processor, but a small mixer works well as does a potato masher or fork to break up the mango. Just mix the mango, shallot (chop the shallot fine, if you are mixing this by hand), honey, lime juice and cilantro. A pinch of salt if you like and simple refrigerate.
- If you have leftover, don't worry. It is wonderful on fish, scallops are amazing, so are shrimp and even chicken breasts.
- Lobster Packets -- I like to use heavy duty aluminum foil, or just a double sheet, but I drizzle a little olive oil on the inside of the package which prevents the onion and mango from sticking. You don't need much, just 1 teaspoon at the most.
- Put 1 lobster tail in the center of each foil pouch and surround it with the mango and onion slices, and just a pinch of the red pepper flakes. Go easy, just a light pinch (you can always leave that out if you don't like the heat). Spread the mango butter (generously) over the lobster. Don't worry if a little spills over into the mango and onions. Top the lobster with 1 lime slice and wrap up your foil pouch like a little package. NOTE: Wrap up the packages, so after 20 minutes you can easily open and take a peak that the tails are done.
- Grill -- I use medium to medium high heat. Grill about 20 minutes.
- Serve -- Since your grilling the lobster, why not also make some potatoes in a pouch and grilled asparagus or green beans for a easy NO clean up dinner. The grilled mango, onion and red pepper is a nice easy side.
Nutrition Facts : Calories 404.9, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.4, Sodium 249.6, Carbohydrate 25.6, Fiber 3, Sugar 19.6, Protein 1.7
MANGO & HERB BROILED/GRILLED LOBSTER TAILS
Put the Butter Sauce DOWN!!!! This recipe will have your Lobster Tails so succulent & tasty, trust me you'll never make them any other way
Provided by ShoeDiva
Categories Lobster
Time 59m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Dice up mango be sure not to cut too close to the pit we don't want any of the stringy pit fibers in the mixture.
- Put ginger pieces in a doubled paper towel and smash into smaller pieces.
- In a large GLASS mixing bowl add diced mango, chervil/tarragon, parsley, butter, white pepper, smashed ginger, lemon zest, garlic powder and salt.
- Here's the MESSY part!
- Mix all ingredients by hand enough to incorporate all the ingredients together.
- Don't over mix! the heat from your hands will break down the butter!
- Place sheet of waxed paper down on clean surface and add butter mixture on top of paper, use paper to form a roll/loaf.
- Once butter roll/loaf is formed wrap the roll/loaf in aluminum foil put in freezer bag and place in the freezer for 20-30 minutes.
- Split lobster tails down the middle (shell side).
- Add butter mixture to split tails, make sure the butter mixture is over the entire meat of the tails.
- Broil/grill for 7 minutes, Add more butter mixture. Finish broiling/grilling for about another 7 minutes. Lobster tails should be done. Meat should look white (without any transparency).
- Depending on how many lobster tails you make you should have some of the butter mixture leftover. Put back in the freezer and use the next time you want to make lobster tails.
Nutrition Facts : Calories 959.5, Fat 92.7, SaturatedFat 58.4, Cholesterol 243.8, Sodium 1534.2, Carbohydrate 37.9, Fiber 4.6, Sugar 31.2, Protein 2.6
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
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