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




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.