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. Recipe by: Fresh Food
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 321 (51%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 338.8mg||104 %|
|Sodium 749.4mg||26 %|
|Potassium 894.4mg||24 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 20.9g|
|Protein 45.1g||64 %|
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Calories per serving: 630
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