- 2 medium mangoes
- 2 lemongrass stalks
- 55g/2oz piece of ginger, peeled
- 405ml/15fl oz water
- 225ml/8oz white wine
- Bouquet garni (bay leaf, dill and flat leaf parsley)
- 900g/2lb lobster
- 75ml/3fl oz double cream
- 1 lemon, juice only
- 75ml/3fl oz natural yoghurt
- A few strands of chives
- Pinch of fresh flat leaf parsley
- Salt and freshly ground black pepper
- A little vegetable oil
Peel both mangoes and remove stone by cutting away the flesh from both sides of the stone.
Dice one of the halves and leave one half aside for garnish.
To poach the lobster:put the water on to 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.
To make the soup, crack the lobster claws and remove the flesh.
Add to the stock (poaching liquid) with the lemon grass, ginger and the diced mango.
Cook until the mango is tender. Remove the lemongrass and pureé 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 2 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).
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 and then set aside to cool.
Finally, remove the soup from the refrigerator and fold in the cream.
Pour into a bowl, add the lobster shell and fill it with lobster meat.
Garnish with a couple of strands of chives, diced mango and yoghurt.