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Lobster Tails With Mango & Lime

Serves 4
Lobster Tails With Mango & Lime
  • 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 :

  1. 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.
  2. Pour the wine into a small saucepan and boil rapidly until it has reduced to about 2 tbsp.
  3. 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.
  4. 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

Lobster Tails With Mango & Lime

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.

Lobster Tails With Mango & Lime

Pull back the underside of the shell and lift out the lobster meat, making sure it is all in 1 piece.