2 stk lemongrass
2 med mangoes
8 oz white wine
3 fl oz double cream
Juice of lemon
3 fl oz natural yoghurt
2 lb lobster
Few strands of chives
2 ounces pie ginger, peeled
15 fl oz water
1 pch fresh flat leaf parsley
Salt and pepper to taste
Little vegetable oil
Procedures : 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.
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.
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.
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.
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.
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.
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