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1
Dice up mango be sure not to cut too close to the pit we don't want any of the stringy pit fibers in the mixture.
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2
Put ginger pieces in a doubled paper towel and smash into smaller pieces.
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3
In a large GLASS mixing bowl add diced mango, chervil/tarragon, parsley, butter, white pepper, smashed ginger, lemon zest, garlic powder and salt.
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4
Here's the MESSY part!
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5
Mix all ingredients by hand enough to incorporate all the ingredients together.
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6
Don't over mix!
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7
the heat from your hands will break down the butter!
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8
Place sheet of waxed paper down on clean surface and add butter mixture on top of paper, use paper to form a roll/loaf.
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9
Once butter roll/loaf is formed wrap the roll/loaf in aluminum foil put in freezer bag and place in the freezer for 20-30 minutes.
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10
Split lobster tails down the middle (shell side).
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11
Add butter mixture to split tails, make sure the butter mixture is over the entire meat of the tails.
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12
Broil/grill for 7 minutes, Add more butter mixture.
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13
Finish broiling/grilling for about another 7 minutes.
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14
Lobster tails should be done.
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15
Meat should look white (without any transparency).
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16
Depending on how many lobster tails you make you should have some of the butter mixture leftover.
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17
Put back in the freezer and use the next time you want to make lobster tails.
