Mango, Lobster-Ginger Soup Recipe
Ingredients:
- 2 stk lemongrass
- 2 med mangoes
- 8 oz white wine
- Leaf parsley
- 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
Directions:
- 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.