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Curried Lobster


 

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

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

A decadent foray into the sweet and zesty, this lobster recipe is excellent for parties.



1/2 cup butter (1 stick)
1-1/2 teaspoons Madras curry powder
2 teaspoons finely chopped red finger chile pepper
Salt and pepper
4 frozen lobster tails, 6 to 8 ounces each, thawed and cleaned
1/4 cup lime juice (juice of 2 limes)


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.

Makes 4 servings.

Note: Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can’t find Madras curry powder at your local grocer’s, add a pinch of sugar with the regular curry powder.