I don’t mean to toot my own horn, but you are definitely going to want to write this down!

I was grilling lobster tails a few months back and I wanted to do something different than traditional melted butter on the side. I searched around and I came across a recipe for mango butter and I fell in love with it. Between my love for Thai food and the mango butter, this dish has come a long way and developed into a mix of the two. It is freakin delicious, gluten free and really doesn’t contain much butter at all!

IMPORTANT: Before you begin cooking, the rice takes an hour to cook so make sure you start it before anything else.

Curry prep and cook time : 15 min
Rice cook time: 60 min

This recipe was created with two 5 ounce lobster tails (one tail per person)
1 mango
1/2 lemon
1/4 cup cilantro (basil also goes well with this dish if you don't like cilantro)
1 can organic full fat coconut milk (I choose not to use low calorie coconut milk because they tend to contain gluten. If you go the low calorie route, be sure to check the label.)
1/2 tsp curry powder
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 tbsp organic ghee (or butter if you don't have ghee. What is ghee? Click here)
1 bay leaf
1 jalapeño
1 cup brown jasmine rice
1/4 cup shredded coconut

Slice the mango into small chunks so that it can be easily disbursed amongst the sauce. With kitchen shears, cut down the shell of the lobster tail from top to bottom and repeat on the underside. Once removed from the shell, cut the lobster into quarter sized pieces and set aside.

Mango Curry
In a large pan, add coconut milk, mango, ghee (or butter), curry powder, cinnamon, cayenne pepper, cumin and bay leaf. Be sure to mix all of the ingredients evenly in the pan. Bring to a boil; squeeze in half of a lemon and stir for an additional 5 minutes. While the sauce is still boiling, add the chopped lobster and stir for 3-5 minutes. Lobster cooks very fast and if you cook it too long it becomes extremely rubbery, so make sure to keep an eye on the meat and the clock. The meat is done when all sides of the lobster are pink. Take the curry off the heat immediately and salt to taste. Serve with rice and garnish with sliced jalapeños and cilantro.

If you aren't using brown jasmine rice, make sure to check the packaging for proper instructions. Add 1 cup of rice and two cups of water to a small pot and bring to a boil. Once boiling, turn the heat to low and simmer for 40 minutes. Place a lid on the rice, turn off the heat and let it sit for ten minutes. To make a pretty little pile of rice, scoop it out with a small bowl, pack it in and then turn it over onto the plate. Garnish with shredded coconut.