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Prep Time
15 Mins
Cook Time
12 Mins
Yield
4 servings.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Cooking Light The Lazy Gourmet

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