Grilled Lobster Tails with Green Curry - Mango Dipping Sauce

Grilled Lobster Tails with Green Curry-Mango Dipping Sauce:
Need altogether 50 minutes to cook it. Just follow the recipe.













Ingredients for Green Curry-Mango Sauce:

2 table spoons canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 table spoon chopped fresh ginger
1 Serrano chili, 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


Ingredients for Grilled Lobster Tails:

1 & 1/2 pound live lobsters (8 pieces)
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 




Method of Preparation (How to Cook):


Green Curry-Mango Sauce:

01. At first heat 2 table spoons oil in a medium saucepan over medium heat.
02. Mix onion and cook until soft, about 3 minutes. Then mix garlic, ginger, and Serrano chili and cook for 1 minute.
03. Now add the curry paste and cook for 2 minutes and add mangoes and water, stir well, and cook it for 15 to 20 minutes or until the mango is soft.
04. Remove it from heat and allow it cool for at least 5-6 minutes.
05. Transfer the mixture to a blender and mix the lime juice, cilantro, and honey and blend it on high speed until smooth and slowly add the remaining 1or 2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Grilled Lobster Tails:
01. Now boil salted water in a large pot.
02. Add the lobsters and boil it for 12-15 minutes.
03. Preheat the grill to medium-high.
04. Drain the lobsters and put them in a bowl of ice water to stop the cooking.
05. And now 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.
06. Brush the tails with oil and season with salt and pepper. Grill all the tails for 2 to 3 minutes on both side or until slightly charred.
07. 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.
08. Serve the remaining sauce in small bowls for individual dipping.

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