/ Fruit Appetizers
Lobster and Mango Cocktail
2 photos of Lobster And Mango Cocktail Recipe
lobsters, live, about 1 1/2 pounds each
Belgian endive leaves for garnish
chives, freshly minced
chives, whole, for garnish
1In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered.
2Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes; transfer the lobsters with tongs to a bowl and let them cool until they can be handled.
3Crack the shells, remove the meat, and cut it into 3/4-inch pieces.
4Transfer the lobster meat to a large bowl and chill it, covered - The lobster cocktail may be prepared up to this point 1 day in advance.
5Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves - There should be about 2 cups.
6To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss the mixture until it is combined.
7Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.
About Lobster and Mango Cocktail