Grilled Maine Lobster with Chipotle-Mango Butter

Yield: 2 servings

Chipotle chiles, chopped – 2
Garlic cloves, chopped – 2
Olive oil – as needed
Mango, diced – 1 cup
Curry powder – 1 tsp.
Lobster stock – 2 cups
Butter – 4 oz.
Chives, chopped – 2 Tbsp.
Maine lobsters – each 1 1/2 – 2 lb., 2
Sweet potato, peeled, sliced, blanched – 1
Large red potato, peeled, sliced, blanched – 1
Red pepper, quartered, seeded – 1
Yellow pepper, quartered, seeded – 1
Asparagus spears – 4
Red onion, sliced – 1
Salt and pepper – to taste

Method:-

1. Sauté chiles and garlic in olive oil. Add mango and curry; cook 2 minutes. Add lobster stock; reduce by one-quarter. Whisk in butter and chives. Keep warm.
2. Blanch lobsters; chill in ice water. Split and halve lobsters; crack claws.
3. Brush lobsters and vegetables with olive oil; grill to desired temperature. Season with salt and pepper. Serve with Chipotle-Mango Butter.