Coconut & mango pilaf
Heat the oil in a pan, add the shallot, sauté, add the rice and cook for approx. 2 mins. Mix the stock with the coconut milk, pour into the pan, bring to the boil, then reduce the heat. Cover and simmer the rice over a low heat for approx. 20 mins. until all the liquid has been absorbed. Mix in the mango, chilli and chervil, season.
Heat the oil in a non-stick frying pan. Fry the lobster for approx. 1 min. on each side. Reduce the heat, add the garlic, cook for a further minute. Transfer the lobster to an ovenproof dish.
Approx. 6 mins. in the centre of an oven preheated to 180°C. Plate up the lobster with the coconut & mango pilaf, serve with the lime wedges.