add to shopping list Ingredients

4 Lobster tails
3 limes (juiced)
2 1/2 tsp green curry
1 tsp Ground Ginger
1 jicama (cubed)
1 mango sliced
1/2 cup cilantro
5 roma tomatoes (chopped, peeled and seeded)
1 clove garlic
1 lemon
1 tbsp Olive Oil

Preparation

Squeeze 2 1/2 limes: you should end up with about 1/2 cup of juice
Add 1 tbsp olive oil, the ginger, 2 tsp green curry and about 1/2 tsp salt. Now you have the marinade for the lobster.

Start your charcoal.

Peel and seed the tomatoes, and chop them.
Finely chop the onion and garlic.
Add this, 1/4 cup of the marinade, 1 tsp olive oil, 1/8 tsp salt, 1/2 tsp curry and the juice from the final 1/2 lime in a sauce pan on medium heat. Cook until the tomatoes are broken down, about 15 minutes. Now you have a marinara. Set this aside to cool.

While this is cooking, cut the underside of the tail lengthwise. Now spread the shell along the cut, and spoon in about 3 tsp of your marinade.

Prepare your mango and jicama by chopping (you want all the mango, and about 1 1/2 to 2 cups jicama). Slice the avocado and rub lightly with lemon juice (this keeps the avocado from turning brown). Tear up the cilantro leaves.

Your charcoal should be ready now. Place the tails on the grill, hard side down, for 3 1/2 minutes. Flip, and cook another 3 minutes. (You may need a little more time, depending on how much your tails weigh.)

Remove the tails, and plate the jicama, mango, avocado and cilantro (in that order). Ladle some marinade down the center of this. Take a butcher knife and use it to split the tails completely in half, then place them on the plate.

Serve with a weissbier. We used Weihenstephaner Vitus (a weizenbock).

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Reviews

1/11/10

Theresa111 says:

Looks really good. What is jicama and green curry, please? since I don't care for cilantro, might I replace it with celery leaves?

1/12/10

ThomasMorris says:

Jicama is a root. Kind of sweet. Usually eaten raw, or soaked in water with lemon & salt.

Green curry is a sweeter curry than red curry. I suppose that you could substitute red curry.

I'd suggest lemon grass to substitute for cilantro, but I suppose anything that you like is good. I don't know if celery leaves would get you the sweetness. Maybe Italian parsley?

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