Grilled Maine Lobster Tails Smothered In Curry Mango Butter
Recipe Type: Entree
Serves: 8
Curry Mango Butter
  • 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
  • ½ pound unsalted butter, softened
  • Salt (to taste)
  • Freshly-ground black pepper to taste
Lobster Tails
  • 16 Maine lobster tails, split in half
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
Green Papaya Salad
  • 8 ounces haricots verts, cooked until just tender, shocked in ice water, each bean
  • quartered lengthwise
  • 3 plum tomatoes, halved, seeded and julienned
  • ¼ cup roasted unsalted potatoes, roughly chopped
  • 2 large green (unripe) papayas, peeled, seeded and julienned
  • ¼ cup Thai fish sauce
  • ¼ cup freshly-squeezed lemon juice
  • ¼ cup freshly-squeezed lime juice
  • 2 tablespoons sugar
  • 1 teaspoon finely-chopped garlic
  • 1 teaspoon red pepper flakes
  • ⅓ cup peanuts
  • ¼ cup coarsely-chopped cilantro
  1. Curry 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.
  3. Lobster Tails: 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 Curry Mango Butter.
  4. 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.
  5. This recipe yields 8 servings.
  6. Comments: Original title as listed is "Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad."
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