Grilled Langoustines with Mango And

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Cut the lobsters in half lengthwise and pull out the intestines. Separate the meat from the shells, cut diagonally into four pieces and place back in the shell again. Place the lobster halves close together on a baking sheet with the cut sides facing up, using two baking sheets if necessary. Drain cottage cheese in a colander. Cut chili peppers in half lengthwise, remove seeds and finely dice. Thinly grate the zest from half of the limes and squeeze out the juice, cut the other into wedges. Peel the mango. Cut the flesh from the stone and dice not too finely. Mix cottage cheese with mustard, mango, egg yolk , chili, lime juice and zest. Pile the mixture on the cut surfaces of the langoustines. Turn on the broiler of the oven. Put the tray on the second rack from the top and bake the lobster halves until golden brown. If necessary, turn the tray once in between.

Rinse and clean the frisée lettuce and shred it into pieces. Arrange the lobster halves with the lettuce and lime wedges on a large platter.

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