-
1
Bring a large pot of salted water to a boil.
-
2
Add the lobsters and boil until just cooked through, about 12 to 15 minutes.
-
3
Meanwhile, preheat the grill to medium-high.
-
4
Drain the lobsters and put them in a bowl of ice water to stop the cooking.
-
5
Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
-
6
Skewer each tail onto 2 skewers so that the meat lies flat.
-
7
Brush the tails with oil and season with salt and pepper.
-
8
Grill for 2 to 3 minutes on each side or until slightly charred.
-
9
Place the lobster skewers on a platter and drizzle with some of the sauce over top.
-
10
Sprinkle with chopped cilantro and garnish with lime wedges.
-
11
Top with dollops of caviar, if desired.
-
12
Serve the remaining sauce in small bowls for individual dipping.
-
13
Heat 2 tablespoons oil in a medium saucepan over medium heat.
-
14
Add onion and cook until soft, about 3 minutes.
-
15
Add garlic, ginger, and serrano chile and cook for 1 minute.
-
16
Add the curry paste and cook for 2 minutes.
-
17
Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes.
-
18
Transfer the mixture to a blender (see *Cook's Note below).
-
19
Add the lime juice, cilantro, and honey and blend until smooth.
-
20
With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified.
-
21
Season with salt and pepper, to taste.
-
22
Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes.
-
23
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
24
If using a blender, release 1 corner of the lid.
-
25
This prevents the vacuum effect that creates heat explosions.
-
26
Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.
