Frank's Recipes! Balmain Bugs with Mango Sauce

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Balmain Bugs with Mango Sauce

8 large green balmain bugs, or
2 large green lobster tails,
1 large or 2 small mangoes,
2-3 tablespoon sour cream,
1/4 cup lemon juice,
1 tsp soft brown sugar,
2-3 tsp thai sweet chilli sauce.

Place bugs (lobster) in a large saucepan of lightly salted boiling water, simmer uncovered for 4-5 minutes,till shells have changed colour, (orange red colour).Gently separate the heads from the bodies, using a pair of sharp kitchen scissors, cut along the underside of the bug, and gently remove meat, cut each piece of meat in half (length wise).

Mango sauce:
Peel the mangoes, remove the seed and roughly chop the flesh, place the flesh in a food processor, add the cream, juice, sugar and chilli sauce, process for 20-30 seconds or until smooth.Cover and chill till needed... if the sauce is too thick, add more cream or lemon juice. When ready to serve, heat sauce and pour over bugs.... serve with veges of your choice ......