Grilled Lobster Tail Pouches With Mango Butter 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.

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA



Whole Grilled Pacific Spiny Lobster with Mango Papaya Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 9

3 whole live Pacific spiny lobsters
2 ripe papayas, peeled and diced
2 ripe mangos, peeled and diced
3 ripe tomatoes, peeled and diced
1/4 cup lime juice, about 2 limes
Cayenne pepper
Kosher salt
Extra-virgin olive oil, for grilling
15 fresh mint leaves

Steps:

  • Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
  • Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
  • Meanwhile, preheat an outdoor grill to medium-high heat.
  • When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

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 23

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
Olive Oil
Salt and freshly ground pepper
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
1/4 cup coarsely chopped cilantro
1/3 cup coarsely chopped peanuts

Steps:

  • For the Mango Butter: 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. Yield: 8 servings For the Lobster: 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. Yield: 8 servings For the Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts.

GRILLED LOBSTER TAIL POUCHES WITH MANGO BUTTER



Grilled Lobster Tail Pouches With Mango Butter image

What a great way to serve lobster. Now, I don't serve lobster that often, but this is just a bit different than the "standard" lemon butter ... or lemon garlic butter." A few minutes to prep and then just wrap up and grill. NO pots, NO pans and since you are grilling, finish the rest of the meal on the grill as well. I love a pouch of baby new potatoes with butter and parsley and maybe some fresh asparagus or your favorite vegetable. Zucchini, summer squash or try a grilled romaine heart with a fresh vinaigrette. They are so easy to put together, and they have great flavor. One Note: These also can be done in the oven as well using foil or parchment paper.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 4 Pouches, 4 serving(s)

Number Of Ingredients 13

4 lobster tails
1 mango, peeled and cut in wedges
1 large sweet onion, cut in quarters and thin sliced
1 red bell pepper, thin sliced
olive oil
1 mango, peeled and rough chopped
1 shallot, chopped
6 ounces butter (1 1/2 sticks or 3/4 cup)
1 teaspoon honey
1 teaspoon lime juice (save the rest of the lime and cut 4 slices to)
1 tablespoon cilantro, fine chopped
salt
cilantro

Steps:

  • Butter -- I love to make the butter ahead of time to let all the flavors combine. Make it earlier that day or even the night before. You can use whatever method you want. Personally, I use my small food processor, but a small mixer works well as does a potato masher or fork to break up the mango. Just mix the mango, shallot (chop the shallot fine, if you are mixing this by hand), honey, lime juice and cilantro. A pinch of salt if you like and simple refrigerate.
  • If you have leftover, don't worry. It is wonderful on fish, scallops are amazing, so are shrimp and even chicken breasts.
  • Lobster Packets -- I like to use heavy duty aluminum foil, or just a double sheet, but I drizzle a little olive oil on the inside of the package which prevents the onion and mango from sticking. You don't need much, just 1 teaspoon at the most.
  • Put 1 lobster tail in the center of each foil pouch and surround it with the mango and onion slices, and just a pinch of the red pepper flakes. Go easy, just a light pinch (you can always leave that out if you don't like the heat). Spread the mango butter (generously) over the lobster. Don't worry if a little spills over into the mango and onions. Top the lobster with 1 lime slice and wrap up your foil pouch like a little package. NOTE: Wrap up the packages, so after 20 minutes you can easily open and take a peak that the tails are done.
  • Grill -- I use medium to medium high heat. Grill about 20 minutes.
  • Serve -- Since your grilling the lobster, why not also make some potatoes in a pouch and grilled asparagus or green beans for a easy NO clean up dinner. The grilled mango, onion and red pepper is a nice easy side.

Nutrition Facts : Calories 404.9, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.4, Sodium 249.6, Carbohydrate 25.6, Fiber 3, Sugar 19.6, Protein 1.7

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