Recipe: 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

FOR THE MANGO BUTTER:
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
FOR THE LOBSTER:
16 Maine Lobster Tails
Olive Oil
Salt and freshly ground pepper
FOR THE SALAD:
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

TO MAKE 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.

WHEN READY TO COOK:

TO PREPARE 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.

TO MAKE THE SALAD:
Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts.

Yield: 8 servings
From: Bobby Flay
Source: Television Food Network