Baked Lobsters with Herbs

Ingredients

• 1 Carrot
• 300 g leek
• 1 onion
• 2 Garlic cloves
• Salt
• 1 lemon (juice)
• 500 ml vegetable broth
• 2 Bay leaves
• 4 lobsters (ca. 800 g)
• 1 bundle coriander greens
• 1 bundle parsley
• 2 ripe mangoes
• 1 small red chili pepper
• 8 tbsp olive oil
• 1 Lime (juice)
• Sea salt

Instructions

1. 1.

   Peel the carrot and cut into large pieces. Clean and chop the leek into large pieces. Peel the onion and garlic cloves. Bring 1.5 liters of water with 1 tbsp salt, lemon juice, vegetables, onion, and vegetable broth to a boil, add bay leaves, and simmer for 15 minutes. Strain, bring the stock back to a boil, and immerse the lobsters head‑down in the boiling stock; bubble for 5 minutes, then reduce heat and cook for about 20 minutes.

2. 2.

   Preheat the oven to 200°C (Oven rack in the middle).

3. 3.

   Wash the coriander and parsley, shake dry, and finely chop them.

4. 4.

   Peel the mangoes, cut the flesh into sticks. Deseed the chili pepper and dice it finely.

5. 5.

   Remove the lobster tails, halve them, and separate the tail halves. Sprinkle the tail halves with 2/3 of the chopped herbs and drizzle with 4 tbsp olive oil. Place in a heat‑proof dish and bake for 5 minutes until golden.

6. 6.

   Mix the mango sticks with the chili, remaining herbs, the rest of the olive oil, and lime juice; season with salt. Fill the lobster bodies with this mixture and serve together with the lobster tails.