Instructions: 1 For the Mangoes: Peel both mangoes and de-seed by cutting away the flesh from both sides of the stone. Dice one halve and leave aside for garnish.

2 To poach the Lobster: Put the water onto boil with the wine and the bouquet garni. Place the lobster into the poaching liquid and cook for 15-20 minutes. Remove the lobster and immerse into cold water.

3 For the Soup: Crack the lobster claws and remove the flesh. Add to the stock (poaching liquid) with the lemongrass, ginger and rest of the mango.

Cook until the mango is tender.

4 Remove the lemongrass and puree the mixture. Place back in the pan and simmer on a medium/low heat until reduced by half - about 5-10 minutes.

Leave to cook and refrigerate for two hours.

5 To prepare the lobster: Split the lobster in half lengthways, extract the tail and wash one half of the shells thoroughly. Discard the other half.

6 To cook the lobster: Dice the meat into bite-sized chunks and season with salt and pepper. Heat a little oil in a pan and flash-fry the lobster with the parsley. Set aside to cool.

7 Finally remove the soup from the fridge and fold in the cream. Pour into a bowl, add the lobster shell and fill with lobster meat. Garnish with a couple of strands of chives, diced mango and yoghurt.

Hint - The season for lobster is May and June, and therefore the cheapest time to buy.

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