Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Sticks lemongrass |
2 mediums | Mangoes |
8 ounces | White wine |
\N \N | Bouquet garni; (bay leaf, dill and |
\N \N | ; flat leaf parsley) |
3 fluid ounce | Double cream |
\N \N | A lemon; juice of |
3 fluid ounce | Natural yoghurt |
2 pounds | Lobster |
\N \N | Few strands of chives |
1 \N | 2 ounces pie ginger; peeled |
15 fluid ounce | Water |
1 \N | Pinches fresh flat leaf parsley |
\N \N | Salt and pepper |
\N \N | Little vegetable oil |
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.