with MARIGOLD Low Fat Natural Yoghurt & MARIGOLD Low Fat...
Baked Lobster
Made With MARIGOLD
Low Fat Peach Yoghurt
Ingredients
3x 300g rock lobster, diced
100g button mushroom, diced
80g onion, chopped
50g butter cube
100ml white wine
1 dash cayenne pepper
130g MARIGOLD Low Fat Peach Yoghurt
100g fresh cream
100g mozzarella cheese
100g cheddar cheese
Method
1
Rinse lobsters and blanch them in boiling water for 2 minutes.
2
Cut lobster tail into half and remove the meat. Continue to cook the shells until cooked.
3
Dice lobster meat and set aside.
4
Add butter, onions and mushrooms in a pan and sauté for 2 minutes over medium heat.
5
Add white wine to deglaze followed by fresh cream. Bring to boil.
6
Sprinkle cayenne pepper followed by MARIGOLD Yoghurt and lobster meat. Add cheddar cheese and stir well.
7
Preheat oven to 170°C. Transfer the mixture back into the lobster shell and top it with mozzarella cheese.
8
Bake in the oven for 20 - 25 minutes or until the cheese turns golden brown. Serve hot.
More Recipes
