8 large green balmain bugs or 2 large green lobster tails
1 large or 2 small mangos
2-3 tbsp sour cream
1/4 cup lemon juice
1 tsp soft brown sugar
2-3 tsp thai sweet chilli sauce

Place bugs (lobster) in a saucepan of lightly salted boiling water, simmer uncovered for 4-5 minutes, till shells have changed colour (orange red colour). Gently separate the heads from the bodies, using a sharp pair of kitchen scissors, cut along the underside of the bug and gently remove the meat, cut each piece of meat in half (lengthwise).
Mango sauce:
Peel the mangos, remove the seed and roughly chop the flesh, place the flesh in a food processor, add the cream, juice and sugar and chilli sauce, process for 20-30 seconds or until smooth. Cover and chill till needed. If the sauce is too thick add more cream or lemon juice. When ready to serve, heat the sauce and pour over the bugs. Sserve with veges of your choice.