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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 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
Method
- 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.
