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Grilled Lobster Tails with Green Curry-Mango Dipping Sauce (Bobby Flay) Recipe

Grilled Lobster Tails with Green Curry-Mango Dipping Sauce (Bobby Flay) Recipe

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Grilled Lobster Tails with Green Curry-Mango Dipping Sauce (Bobby Flay)

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Ingredients:

Serving

8 (1 1/2 lb) 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 oz black caviar , optional
2 tbsp plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tbsp chopped fresh ginger
1 serrano chile, coarsely chopped
2 tbsp green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tbsp fresh lime juice
3 tbsp chopped cilantro leaves
1 tbsp honey
salt and freshly ground pepper

Directions:

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.
Green Curry-Mango Sauce:
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.
Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release 1 corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1431.14 Kcal (5992 kJ)
Calories from fat	233.54 Kcal
		% Daily Value*
Total Fat	25.95g	40%
Cholesterol	946.72mg	316%
Sodium	485.18mg	20%
Potassium	547.3mg	12%
Total Carbs	49.21g	16%
Sugars	40.97g	164%
Dietary Fiber	6.19g	25%
Protein	236.8g	474%
Vitamin C	99.4mg	166%
Vitamin A	0.1mg	2%
Iron	4.3mg	24%
Calcium	130.2mg	13%

Amount Per 100 g
Calories	104.58 Kcal (438 kJ)
Calories from fat	17.07 Kcal
		% Daily Value*
Total Fat	1.9g	40%
Cholesterol	69.18mg	316%
Sodium	35.45mg	20%
Potassium	39.99mg	12%
Total Carbs	3.6g	16%
Sugars	2.99g	164%
Dietary Fiber	0.45g	25%
Protein	17.3g	474%
Vitamin C	7.3mg	166%
Iron	0.3mg	24%
Calcium	9.5mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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