Ingredient:
4 cooked lobster tails
90 ml (3 fl oz) dry white wine
250 ml (8 fl oz) double cream
1 small mango, peeled, and cut into cubes
Grated zest and juice of 1 lime
30 g (1 oz) Parmesan cheese, grated
Method:
Remove the flesh from the lobster tails, then cut each piece of lobster flesh in half lengthways. Arrange the pieces of lobster flesh, cut side-side up, in a large, shallow ovenproof dish.
Pour the white wine into a small saucepan and boil rapidly until it has reduced to about 2 tbsp.
Add the 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 mixture over the lobster in the dish. Sprinkle with the Parmesan cheese and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 20 minutes, until hot and bubbling. Serve hot.
4 cooked lobster tails
90 ml (3 fl oz) dry white wine
250 ml (8 fl oz) double cream
1 small mango, peeled, and cut into cubes
Grated zest and juice of 1 lime
30 g (1 oz) Parmesan cheese, grated
Method:
Remove the flesh from the lobster tails, then cut each piece of lobster flesh in half lengthways. Arrange the pieces of lobster flesh, cut side-side up, in a large, shallow ovenproof dish.
Pour the white wine into a small saucepan and boil rapidly until it has reduced to about 2 tbsp.
Add the 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 mixture over the lobster in the dish. Sprinkle with the Parmesan cheese and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 20 minutes, until hot and bubbling. Serve hot.
