Drown the lobsters in fresh water. This will take about 30 minutes.
Tie the lobsters straight with butchers’ twine and a wooden spoon.
In a large pot, boil the water and add salt.
Add the lobsters and cook for 8 minutes.
Rest the lobsters. Do not refresh them.
In a bowl, mix the noodles with the chopped fungi, mint, coriander and palm sugar vinaigrette.
Peel the mangoes and slice each cheek into thick slices.
Remove the meat from the lobster claws and head and put aside to use in salads or sandwiches later.
Cut down both sides of the underside of the tail, pull off the shell and remove the tail meat by gently twisting it and removing the track at the same time.
Cut the meat into long slices.
To serve, arrange the noodle mixture onto plates, place mango slices on top followed by sliced lobster meat, master stock chicken cut into pieces and a little more palm sugar vinaigrette. Finish with a sprinkling of freshly ground pepper.
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