Butterflied Lobster with Curry Butter (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Ingredients:
5 (1 1/2-pound) lobsters, par-steamed and butterflied |
olive oil |
salt and freshly ground pepper |
curry butter, recipe follows |
Directions:
1. 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.
2. Curry Butter:
3. 2 tablespoons olive oil
4. 1/2 small Spanish onion, finely chopped
5. 3 cloves garlic, finely chopped
6. 3 tablespoons Madras curry powder
7. 1 cup white wine
8. 3 sticks unsalted butter, slightly softenend
9. Salt
10. 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.
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