Best Grilled Lobster With Curried Butter Recipes

Butterflied Lobster with Curry Butter image

Provided by Bobby Flay

Time 1h

Yield 5 servings

Number Of Ingredients 12

5 (1 1/2-pound) lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Curry Butter, recipe follows
2 tablespoons olive oil
1/2 small Spanish onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons Madras curry powder
1 cup white wine
3 sticks unsalted butter, slightly softenend
Salt

Steps:

Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter.
Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER image

Provided by Brookelynne26

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

5 tablespoons unsalted butter, softened
2 garlic cloves, minced
1/2 teaspoon curry powder
hot sauce, such as Frank's
salt and pepper
four 10-ounce lobster tail
vegetable oil
Southern Comfort

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.

Nutrition Facts : Calories 130.3, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 2.3, Carbohydrate 0.7, Fiber 0.1, Protein 0.3

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

Provided by Bobby Flay

Categories main-dish

Yield 8 servings

Number Of Ingredients 22

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, split in half
Olive Oil
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
1/3 cup peanuts
1/4 cup coarsely chopped cilantro

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.