Dennis The Prescott is taking your taste buds on a trip to the Carribbean with his one-of-a-kind recipe. Rich, curry-spiced butter is melted into decadent lobster and served alongside lime and garlic grilled asparagus.
1 Cup butter, softened
3 Clove garlic, minced
1 Tablespoon minced ginger
1 lime, zested and juiced
1/2 Teaspoon curry powder
1/2 Teaspoon ground turmeric
1/4 Teaspoon ground cayenne pepper
2 Tablespoon minced cilantro leaves
2 Tablespoon finely diced chives
sea salt
4 (1-1/2 lb) live lobsters
lime wedges, for serving
cilantro, for serving
1 Bunch asparagus, woody ends removed
2 Tablespoon olive oil
2 Clove garlic, minced
1 lime, zested
1 Cup butter, softened
3 Clove garlic, minced
1 Tablespoon minced ginger
1 lime, zested and juiced
1/2 Teaspoon curry powder
1/2 Teaspoon ground turmeric
1/4 Teaspoon ground cayenne pepper
2 Tablespoon minced cilantro leaves
2 Tablespoon finely diced chives
Pinch sea salt
4 (1-1/2 lb) live lobsters
1 Bunch asparagus, woody ends removed
2 Tablespoon olive oil
2 Clove garlic, minced
1 lime, zested
lime wedges, for serving
Sprig cilantro, for serving