Grilled Lobster Tails with Green Curry-Mango Dipping Sauce
1/2 pound) live lobsters
and freshly ground pepper
skewers, soaked in cold water
Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
wedges, for garnish
ounces black caviar, optional
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.
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.
the lobster skewers on a platter and drizzle with
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.