LOBSTER TAILS WITH GREEN CURRY-MANGO SAUCE

LOBSTER TAILS WITH GREEN CURRY-MANGO SAUCE image

Yield 8

Number Of Ingredients 18

8 lobster tails
Olive oil
Salt and freshly ground pepper
Chopped cilantro leaves, for garnish
Super thin strips of red pepper for garnish
Lime wedges, for garnish
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:

Make sauce first. 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. 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. Parboil the lobster tails in a large pot of salted water 6-9 minutes, depending on their size. Remove, dry. Butterfly tails by cutting lengthwise through centers of hard top shells and meat. Cut to, but not through, bottoms of shells. Press shell halves of tails apart with fingers. Shmear with olive oil, a little salt and pepper. Grill or broil til done. If using, serve lobster over rice, then topped with sauce, and garnishes (cilantro, pepper, lime).