Best Grilled Maine Lobster Tails Smothered In Curry Mango Butter With Green Papaya Salad Recipes

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GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE



Grilled Lobster Tails with Green Curry-Mango Dipping Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

8 (1 1/2 pound) live lobsters
Olive oil
Salt and freshly ground pepper
16 skewers, soaked in cold water
Green Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
4 ounces black caviar, optional
2 tablespoons plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 serrano chile, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
  • Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
  • Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD



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.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CASCABEL CHILI BUTTER



Grilled Maine Lobster Tails Smothered in Cascabel Chili Butter image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon Cascabel chili powder
1 tablespoon ancho chili powder
2 tablespoons fresh lime juice
1/2 pound unsalted butter, softened
Salt and freshly ground pepper
8 Maine lobster tails
Olive Oil

Steps:

  • Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add cascable and ancho powder and cook for 1 minute, let cool. Fold onion mixture into softened butter, add lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm.
  • Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 3 to 4 minutes on each side or until cooked through. Remove from heat and top immediately with butter.

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