INGREDIENTS

INSTRUCTIONS

MANGO BUTTER
LOBSTER
SALAD
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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