Ingredients
- 8 large fresh Balmain bugs or 2 large raw lobster tails
- 1 large or 2 small mangoes
- 2-3 tablespoons sour cream
- 1/4 cup (60 ml/2 fl oz) lemon or lime juice
- 1 teaspoon soft brown sugar
- 2-3 teaspoons Thai sweet chilli sauce
- 1 mango, extra, for serving
Method
1. Immobilize the bugs in the freezer for 1 hour, before cooking. Lower the bugs into a large pan of lightly salted boiling water. Simmer, uncovered, for 4-5 minutes, or until the shells have changed to orange-red. If using lobster, you will need to cook for 8-10 minutes
2. Gently separate the heads from the bodies. To remove the meat, cut down each side of the shell on the soft underside of the bugs. Using kitchen scissors, starting at the head end and working towards the tail, pull back the flap and remove the meat from the shell. Cut each piece of flesh in half lengthways, or the lobster into slices.
3. For the mango sauce, roughly chop the mango flesh and place in a food processor. Add the sour cream, juice, sugar and chilli sauce and mix for 20-30 seconds, or until smooth. Refrigerate, covered, until required. If the sauce is too thick, add a little extra cream or juice.
4. Serve the bug meat on a bed of mixed salad leaves, with extra slices of fresh mango. Drizzle with sauce and serve with the rest on the side.
