Defrost the cooked Lobster tails as described below.
Dice the mango, then set aside. Finely chop the onion cut in half.
Heat the oil in a saucepan or stewpot and stir-fry the onion and saffron for 3 minutes. Deglaze with whisky.
Cut the Rock lobster tails in half, lengthwise. Place them in the stewpot and cover them with the preparation.
Be careful when flame-grilling, as the flames rise high.
Add salt and pepper. Serve the Spiny Lobster tails with mango and some sprouted seeds or salad greens.
Sprinkle with the whisky sauce.