Balmain Bugs with Mango Sauce

Ingredients

• •8 large green balmain bugs or 2 large green lobster tails
• •Mango Sauce:
• •1 large or 2 small mangoes
• •2 to 3 tablespoons sour cream
• •1/4 cup lemon or lime juice
• •1 teaspoon soft brown sugar
• •2 to 3 teaspoons Thai sweet chili sauce

Directions

1. 1Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4 to 5 minutes or until shells have changed to an orange- red color.
2. 2Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
3. 3To make the mango sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20 to 30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice