Ingredients (serves 4) :
– 2 lobsters, approx. 800g
– 2 mangoes
– 30cl fish stock
– 210g butter
– 1 tablespoon honey, 1 tablespoon white rum
– vanilla, star anise and cinnamon powder
– salt and freshly ground pepper
Recipe:
– Plunge the lobsters into a large volume of boiling salted water and cook for 2 minutes. Drain and remove claws. Return the tongs to the oven for 5 minutes.
– Remove lobster heads, shell tails and cut into thick medallions. Drain and shell the claws, keeping them whole.
– Peel mangoes. Cut the flesh into strips. In a frying pan, melt 30g of butter with the liquid honey. Brown mango strips on both sides until tender. Drizzle with rum and flambé.
– Deglaze pan with stock. Add a pinch of vanilla, cinnamon and star anise. Reduce by half. Whisk in 150g butter over low heat. Keep warm.
– Melt the remaining butter in a frying pan. Fry the medallions and claws for about 1 minute on each side. Season with pepper.
– Arrange lobster in soup plates. Add the mango slices and sauce and serve immediately.
