Lobster with Puff Pastry and Mango Sauce

Preheat the convection oven to 200°C (approximately 400°F).

Roll out the thawed puff pastry thinly and cut out 12 corrugated circles with a diameter of about 8 cm (approximately 3 inches). Place on a baking sheet lined with parchment paper and prick each several times with a fork. Mix the egg yolks with 2 tablespoons of water and brush on the circles. Bake in the preheated oven for 10-15 minutes until golden brown. Remove from the oven and let cool.

Remove the lobster meat from the shells and cut the tail meat into slices. Peel the mango, cut the flesh away from the pit and cut 1/2 of the mango into thin strips. Puree the other half along with the orange juice. Rinse and trim the lettuce and cut into bite-sized pieces. Blanch the asparagus blanch in boiling salted water, rinse in cold water and drain. Cut off the tips for garnish and chop the stems into small pieces. Mix with the brown sugar and lime juice, then add the oil, lobster meat, mango and frisée and season with salt.