Lobster And Mango Cocktail

Recipe Ingredients

1/3 cup	78ml	Mayonnaise
1/3 cup	78ml	Plain yogurt
2 tablespoons	30ml	Cognac
1 tablespoon	15ml	Ketchup
1 tablespoon	15ml	Fresh lemon juice - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Live lobsters - (1 1/2 lb ea)
3		Firm-ripe mangoes
1 cup	110g / 3.9oz	Finely-diced celery
4		Belgian endives - plus
12		Belgian endive leaves - for garnish
3 tablespoons	45ml	Minced fresh chives - plus
24		Chives - for garnish

Recipe Instructions

In 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.

Plunge 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. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer 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.

Halve 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.) To 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.

Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.

This recipe yields 12 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8892 broadcast 05-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.