Lobster Tails With Green Curry Mango Sauce Recipes
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
LOBSTER TAILS WITH GREEN CURRY-MANGO SAUCE
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).
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