2 lobsters (800 gr. each)
100 gr. peas
20 gr. truffles
1 tsp Dijon mustard
1/2 cup mango juice
Peel and slice the carrots and onions, cook in a saucepan with parsley, salt and pepper for 20 minutes.
Then, add the lobsters and cook for 15 minutes, let them cool and peel.
Prepare a sauce with Dijon mustard, vinegar, port, Mango juice, salt, pepper and olive oil.
Wash and select the lettuce leaves and slice thinly.
Bring the peas to a boil.
Peel and slice the tomatoes.
Slice the truffles thinly.
Heat the lobster. Meanwhile, pour the sauce into the salad and serve.
Slice each lobster tail into 12 slices, and use to garnish the salad.
Pour some more sauce and top it off with the truffles.