INGREDIENTS

INSTRUCTIONS

1 For the Mangoes: Peel both mangoes and de-seed by cutting away the flesh
from both sides of the stone. Dice one halve and leave aside for garnish.
2 To poach the Lobster: Put the water onto boil with the wine and the
bouquet garni. Place the lobster into the poaching liquid and cook for
15-20 minutes. Remove the lobster and immerse into cold water.
3 For the Soup: Crack the lobster claws and remove the flesh. Add to the
stock (poaching liquid) with the lemongrass, ginger and rest of the mango.
Cook until the mango is tender.
4 Remove the lemongrass and puree the mixture. Place back in the pan and
simmer on a medium/low heat until reduced by half - about 5-10 minutes.
Leave to cook and refrigerate for two hours.
5 To prepare the lobster: Split the lobster in half lengthways, extract the
tail and wash one half of the shells thoroughly. Discard the other half.
6 To cook the lobster: Dice the meat into bite-sized chunks and season with
salt and pepper. Heat a little oil in a pan and flash-fry the lobster with
the parsley. Set aside to cool.
7 Finally remove the soup from the fridge and fold in the cream. Pour into
a bowl, add the lobster shell and fill with lobster meat. Garnish with a
couple of strands of chives, diced mango and yoghurt.
Hint - The season for lobster is May and June, and therefore the cheapest
time to buy.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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