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Butterflied Lobster with Curry Butter

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  • Lobster

  • 5 par-steamed and butterflied Lobsters each approximately 680gm

  • Olive Oil

  • Salt

  • Ground black Pepper

  • Curry Butter

  • 2 tablespoons Olive Oil

  • 0.5 small finely chopped Spanish Onion

  • 3 finely chopped Garlic Cloves

  • 3 tablespoons Curry powder

  • 1 cup white wine

  • 3 sticks slightly softenend unsalted butter


  • Lobster:

  • 1.

    Heat grill to high.

  • 2.

    Brush the cut side of the lobster with oil and season with salt and pepper.

  • 3.

    Grill, cut-side down until golden brown, and just cooked through.

  • 4.

    Flip for 45 seconds to just heat through.

  • 5.

    Remove from the grill and slather with curry butter.

  • Curry Butter:

  • 1.

    Heat oil in a small saucepan on the grates of the grill or on the side burners.

  • 2.

    Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes.

  • 3.


  • 4.

    Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

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