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
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.
Blanch lobsters; chill in ice water. Split and halve lobsters; crack claws.
Brush lobsters and vegetables with olive oil; grill to desired temperature. Season with salt and pepper. Serve with Chipotle-Mango Butter.