| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Thai | Cklive18, Pdate | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | T | Curry powder |
| 1 | t | Ancho chili powder |
| 1 | Mango, peeled pitted and | |
| pureed | ||
| 2 | T | Fresh lime juice |
| 1/2 | lb | Unsalted butter, softened 2 |
| sticks | ||
| Salt and freshly ground | ||
| pepper | ||
| 16 | Maine Lobster Tails | |
| Olive Oil | ||
| Salt and freshly ground | ||
| pepper | ||
| 8 | oz | Haricots verts, cooked until |
| just | ||
| tender and shocked | ||
| in ice water each | ||
| bean quartered | ||
| lengthwise | ||
| 3 | Plum tomatoes, halved | |
| seeded and | ||
| julienned | ||
| 1/4 | c | Roasted unsalted potatoes |
| roughly chopped | ||
| 2 | Green, unripe papayas | |
| peeled seeded and | ||
| julienned | ||
| 1/4 | c | Thai fish sauce |
| 1/4 | c | Freshly squeezed lemon juice |
| 1/4 | c | Freshly squeezed lime juice |
| 2 | T | Sugar |
| 1 | t | Finely chopped garlic |
| 1 | t | Red pepper flakes |
| 1/4 | c | Coarsely chopped cilantro |
| 1/3 | c | Coarsely chopped peanuts |
INSTRUCTIONS
Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste. Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Yield: 8 servings LOBSTER Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Yield: 8 servings SALAD Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts. Yield: 8 servings Converted by MC_Buster. Per serving: 2228 Calories (kcal); 214g Total Fat; (83% calories from fat); 8g Protein; 89g Carbohydrate; 497mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.
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