Lobster Tails With Mango & Lime
Serves 4
- 4 cooked lobster tails
- 1/3 cup (90 ml] dry white wine
- 1 cup (250ml) heavy cream
- 1 small mango, peeled, pitted, and cut into cubes
- grated zest and juice of 1 lime
- 1/3 cup (30 g) gmted Parmesan cheese
STEPS :
- Remove the meat from the lobster tails (see box, below). With a large, sharp knife,
cut the lobster meat in half lengthwise. Arrange the lobster tail halves cut side
up in a large shallow ovenproof dish.
- Pour the wine into a small saucepan and boil rapidly until it has reduced to about
2 tbsp.
- Add the heavy cream to the saucepan and boil until the mixture has reduced to a
coating consistency. Stir in the mango cubes and grated lime zest and juice.
- Spoon the mango mixture over the grated lobster tail halves. Lightly sprinkle them
with the Parmesan cheese and bake in a 425°F (220°C) oven for about 20 minutes.
Serve the lobster immediately.
Removing the meat from a lobster tail
Hold the tail in 1 hand. With a pair of scissors, cut along both
sides of the underside of the shell, toward the end, without damaging the meat.
Pull back the underside of the shell and lift out the lobster meat,
making sure it is all in 1 piece.
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