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.
LOBSTER TAIL SALAD WITH MANGO SAUCE
Make and share this Lobster Tail Salad With Mango Sauce recipe from Food.com.
Provided by Darkhunter
Categories Lobster
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mango Sauce:.
- Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
- Cover and refrigerate until needed.
- Lobster:.
- Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
- Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
- Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
- To Serve:.
- Place one half of tail on plate of baby greens. Top with mango sauce and serve.
Nutrition Facts : Calories 72.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 63.7, Carbohydrate 14.2, Fiber 1.4, Sugar 11.1, Protein 0.8
CURRY LOBSTER
Provided by Brittney "Chef Stikxz" Williams
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
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