3 pk Rock lobster tails; 8oz. ea.
Water; boiling, salted
6 tb Butter; melted
2 tb Mustard, dry
2 ts Worcestershire sauce
3 sm Limes; juice of
6 tb Mango chutney
1/2 c Peanuts, salted;finely chopd
Cheese, Parmesan; grated

Drop frozen lobster tails into boiling salted water. When water reboils, drain lobsters immediately and drench with cold water. Cut away underside membrane with scissors and carefully remove meat from shell. Remove intestinal vein from tail. Reserve shells. Cut up lobster meat, whick will be translucent and only partially cooked, into small pieces.

Combine melted butter, mustard, Worcestershire sauce, and lime juice in heavy skillet. Stir in chutney, lobster meat, and peanuts. Saute very slowly until heated through and lobster is tender. Stuff shells with mixture; sprinkle lightly with Parmesan cheese and quickly brown under broiler for a few minutes.