Serves
4 cooked lobster tails 90ml (3fioz) dry white wine 250ml (8floz) double cream 1 small mango, peeled, stoned, and cut into cubes grated zest and juice of 1 lime 30g (1oz) Parmesan cheese, grated.
1- Remove the flesh from the lobster tails, then cut each piece of lobster flesh in half lengthwise. Arrange the pieces of lobster flesh, cut side-side up, in a large shallow ovenproof dish.
2- Pour the white wine into a small saucepan and boil rapidly until it has reduced to about 2tbsp.
3- 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.
4- Spoon the mixture over the lobster in the dish. Sprinkle with the Parmesan cheese and bake in a preheated oven at 220ْC (425ْF, Gas 7) for about 20 minutes, until hot and bubbling. Serve hot.
REMOVING THE FLISH EROM A LOBSTER TALL
Hold the tail in 1 hand. With a pair of scissors, cut along both sides of the underside of the shell, towards the end, without damaging the flesh.
Pull back the underside of the shell, and lift out the lobster flesh, making sure it is all in 1 piece.