Baked Lobster with Herbs
- 1 lemon (juiced)
- 1 carrot (Roughly chopped)
- 300 grams Leeks (Roughly chopped)
- 1 onion
- 2 garlic
- 500 milliliters dry white wine
- 2 bay leaves
- 4 crayfish (approximately 800 grams)
- 1 bunch cilantro (finely chopped)
- 1 bunch parsley (finely chopped)
- 8 tablespoons olive oil
- 2 ripe Mangoes (slied)
- 1 small red chile pepper (finely diced)
- 1 Lime (juiced)
- Sea salt
Combine lemon juice, carrot, leek, onion, garlic and white wine in a pot with 1.5 liters (approximately 6 cups) of water and 1 tablespoon of salt, bring to a boil. Add bay leaves and simmer for 15 minutes. Strain and bring to a boil again. Add lobsters, head down first, and cook on hight heat for about 5 minutes. Lower heat and simmer for about 20 minutes.
Remove lobsters from the pot, halve and cut off tails. Combine tails with 2/3 of chopped herbs, drizzle with 4 tablespoons of olive oil, place in a baking dish and bake in preheated oven at 200°C (convection oven at 180°C; gas mark 6) (approximately 400°F) for 5 minutes.
Combine mango, chile pepper and remaining herbs with the rest of olive oil and lime juice. Season with salt and stuff mixture into lobster shells. Arrange baked tails and stuffed shells on plates and serve.