Lobster Tails With Curried Chutney Dipping Sauce

1. 1

   Split lobster shells lengthwise, cutting through hard upper shells and underneath shells with kitchen shears. Remove lobster meat through split shells. Discard shells.

2. 2

   Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.

3. 3

   Combine juice and 1/2 teaspoon curry powder. Place asparagus and lobster tails on rack of a broiler pan coated with cooking spray. Brush one half of juice mixture over lobster and asparagus. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes, basting often with remaining juice mixture. Remove from oven; cut lobster meat into 1/2-inch-thick slices.

4. 4

   Combine remaining 1/2 teaspoon curry powder, sour cream, chutney, and cilantro, stirring well. Arrange asparagus spears and lobster slices on individual serving plates. Serve with chutney sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.