• 4servings

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter - (1 stick)

  2. 1 1/2 teaspoons 7 1/2ml Madras curry powder

  3. 2 teaspoons 10ml Finely-chopped red finger chile pepper

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 4 Frozen lobster tails - (6 to 8 oz ea) - thawed, cleaned

  7. 1/4 cup 59ml Lime juice

  8. 2 limes

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.

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

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


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