for 4 person

Coconut & mango pilaf

1 tbsp	peanut oil
1	shallot, finely chopped
220 g	long grain rice (e.g. parboiled)
5 dl	vegetable bouillon
2 dl	coconut milk
½	mango (approx. 200 g), diced
1	red chilli, finely chopped
1 tbsp	chervil, finely chopped
	salt and pepper to taste

Spiny lobster

2 tbsp	peanut oil
2	Fine Food Langustenschwänze, halved lengthwise
¾ tsp	salt
a little	pepper
2	garlic cloves, sliced

To bake

1	lime, cut into wedges

How it's done

Coconut & mango pilaf

Heat the oil in a pan, add the shallot, sauté, add the rice and cook for approx. 2 mins. Mix the stock with the coconut milk, pour into the pan, bring to the boil, then reduce the heat. Cover and simmer the rice over a low heat for approx. 20 mins. until all the liquid has been absorbed. Mix in the mango, chilli and chervil, season.

Spiny lobster

Heat the oil in a non-stick frying pan. Fry the lobster for approx. 1 min. on each side. Reduce the heat, add the garlic, cook for a further minute. Transfer the lobster to an ovenproof dish.

To bake

Approx. 6 mins. in the centre of an oven preheated to 180°C. Plate up the lobster with the coconut & mango pilaf, serve with the lime wedges.

Show complete recipe