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• 2 lobster tails, boiled and meat removed from tail
• 2 T plus ½ cup of canola oil
• 1 red onion, chopped
• 3 cloves garlic
• 1 T fresh ginger, chopped
• 1 Serrano chile, coarsely chopped
• 3 ripe mangoes, peeled, and coarsely chopped
• 2 cups water
• 3 T fresh lime juice
• 3 T chopped cilantro
• 1 T honey
• salt and pepper to taste
• skewers

Skewer lobster tails and grill until warm and grill marks appear.

Heat 2 T of oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and Serrano chile for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes an water, stir well, and cook until the mango is soft, about 15-20 minutes. Transfer the mixture to blender. Add lime juice, cilantro, and honey and blend until smooth. With the motor running slowly add the remaining ½ cup of oil and blend until emulsified. Season with alt and pepper to taste.

* To take it up another notch, top each lobster tail with a dollop of black caviar and enjoy with the delicious mango chutney!