Instructions: Curry Mango Butter: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.

Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.

Lobster Tails: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat-side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of Curry Mango Butter.

Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

This recipe yields 8 servings.

Comments: Original title as listed is "Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad."

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