Curried Lobster

In a small saucepan melt butter. Add curry powder and chile pepper; heat for 1 to 2 minutes. Add salt and pepper to taste.

Rinse lobster tails and pat dry. Turn lobster tails shell-side down. To expose meat, cut lengthwise through bottom shell with kitchen shears or sharp knife. Bend tail along cut to crack open shell a little wider. (You can also cut bottom shell lengthwise along each side and remove.) Sprinkle 1/2 tablespoon lime juice on meaty portion of each lobster tail. Spread 1 tablespoon of butter mixture on each lobster tail. Reserve remaining butter mixture.

Place lobster tails shell-side down on center of cooking grate. Grill 8 to 10 minutes or until meat is opaque. Serve with remaining butter mixture, if desired.

This recipe yields 4 servings.

Wine Recommendation: A Chardonnay from the Carneros area of California, with accents of pineapple and melon, will counterbalance the spicy curry and chile pepper.

Beer Recommendation: Just about any cold lager will do this lobster justice, but if you really want a treat, try a crisp hard cider.