Title: Signature Dish - Mango, Lobster And Ginger Soup
Categories: Fresh food, New
Yield: 4 servings

2 Sticks lemongrass
2 md Mangoes
8 oz White wine
Bouquet garni; (bay leaf,
-dill and
; flat leaf parsley)
3 fl Double cream
A lemon; juice of
3 fl Natural yoghurt
2 lb Lobster
Few strands of chives
1 2 ounces pie ginger; peeled
15 fl Water
1 Pinches fresh flat leaf
-parsley
Salt and pepper
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.