Lobster Tails with Curried Chutney Dipping Sauce

Oxmoor House
4 servings.


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4 (8-ounce) fresh or frozen lobster tails, thawed
1 pound fresh asparagus spears
1/2 cup unsweetened orange juice
1 teaspoon curry powder, divided
Vegetable cooking spray
3/4 cup nonfat sour cream
1/4 cup mango chutney
1 tablespoon chopped fresh cilantro


Prep: 15 Minutes
Cook: 12 Minutes

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

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

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.

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.

Created date

August 2009

Nutritional Information

Calories 221
Caloriesfromfat 4 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.2 g
Carbohydrate 25.1 g
Fiber 1.7 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 580 mg
Calcium 0.0 mg