Bar Harbor Inn’s Grilled Maine Lobster with Tropical Fruit Thai Curry 

Yield: 4 servingsIngredients:4 Maine lobster tails2 T butter1 ½ cup finely chopped dried tropical fruit2 T red curry paste1 T curry powder1 stalk lemon grass, peeled and thinly sliced2 Kaffir lime leaves, ribs removed and finely chopped1 cup dry white wine2 cups heavy creamsalt and pepper to taste1 T fresh cilantro, finely mincedDirections:Blanch lobsters in boiling water for 2-3 minutes. Remove tails from bodies and split in half. Grill lobsters over medium high heat. Remove from shell, cut into bite size pieces and return to the shell.In a medium sauté pan, melt butter and sauté fruit, lemongrass, and kaffir lime leaves for about two minutes. Deglaze pan with white wine and reduce by half, add the cream, curry paste and curry powder. Season with salt and pepper and adjust flavor with more curry paste if desired. Gently heat and spoon sauce over grilled lobster tails.