Low Fat Peach Yoghurt
Rinse lobsters and blanch them in boiling water for 2 minutes.
Cut lobster tail into half and remove the meat. Continue to cook the shells until cooked.
Dice lobster meat and set aside.
Add butter, onions and mushrooms in a pan and sauté for 2 minutes over medium heat.
Add white wine to deglaze followed by fresh cream. Bring to boil.
Sprinkle cayenne pepper followed by MARIGOLD Yoghurt and lobster meat. Add cheddar cheese and stir well.
Preheat oven to 170°C. Transfer the mixture back into the lobster shell and top it with mozzarella cheese.
Bake in the oven for 20 - 25 minutes or until the cheese turns golden brown. Serve hot.