Lobster With Basil Sauce And Mangoes

1.2 litres/2 pints court bouillon (see page 87)
2 uncooked lobster tails
2 large, ripe mangoes
Sauce:
1 tablespoon wine vinegar
4 tablespoons olive oil
1 small clove garlic, peeled
20 basil leaves
salt
freshly ground black pepper

Bring the court bouillon to the boil in a large saucepan. Add the lobster tails and simmer for 6 to 8 minutes or until the shells turn red. Remove the lobster tails from the pan and, when cool enough to handle, remove the shells and cut the flesh into slices, 1 cm/1/2 inch thick.

Meanwhile, make the sauce. Place the vinegar, oil, garlic and basil leaves in a blender or food processor and process until smooth. Season to taste.

With a sharp knife, make a slit lengthwise around the mangoes and peel off the skin. Cut the flesh into very thin slices.

Assemble the ingredients on 4 large, individual plates. First make a circle of mango slices on each plate, leaving a space in the centre. Heap lobster in the space and spoon the sauce over.

SERVES 4