Curried-Grilled Lobster Tails

(Serves 4)

INGREDIENTS

Butter 1/2 cup
Madras curry powder 1 and 1/2 teaspoons
Red Finger Chili pepper, finely chopped 2 teaspoons
Lobster Tails, frozen, 6-8 ounces, thawed and cleaned 4
Lime juice 1/4 cup

METHOD OF PREPARATION

1. Melt butter in a small saucepan. Add curry powder and chili pepper. Heat for 1 to 2 minutes. Add salt and pepper to taste.

2. Rinse lobster tails and pat dry. Turn lobster tails shell-side down. To expose meat, cut lengthwise through bottom shell with kitchen shears or a sharp knife. Bend tail along cut to crack open shell a little wider.  Insert moistened skewer into lobster tail.

3. 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.

4. Place lobster tails shell-side down on center of cooking grate. Grill 8-10 minutes or until meat is opaque. Serve with remaining butter mixture.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “SUMMERTIME GRILLED FAVORITES WEEK,” aired during the week of July 30, 2007.