Grilled Lobster Tails with Green Curry-Mango Dipping Sauce
Serves 4
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
Directions:
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
Green
Curry-Mango Dipping 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.
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