Lobster And Mango Cocktail II

Recipe Ingredients

1/3 cup	78ml	Mayonnaise
1/3 cup	78ml	Plain yogurt
2 tablespoons	30ml	Horseradish
2 tablespoons	30ml	Cognac
2 tablespoons	30ml	Minced onion
1 tablespoon	15ml	Ketchup
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Live lobsters - (1 1/2 lbs ea)
3		Firm-ripe mangoes
1 cup	110g / 3.9oz	Finely-diced celery
1		Avocado - pitted, peeled,
		And chopped into small cubes
4		Belgian endives - trimmed, and
		Sliced crosswise thinly - plus
12		Endive leaves - for garnish
3 tablespoons	45ml	Minced fresh chives - plus
24		Chives - for garnish

Recipe Instructions

In a small bowl whisk together mayonnaise, yogurt, horseradish, Cognac, onion, ketchup, and lemon juice. Season with salt and pepper, to taste. Cover and chill the sauce.

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. Using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves (There should be about 2 cups). To the lobster meat add the mango, celery, avocado, sliced endives, chives, and sauce and toss 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 10 to 12 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B65) - from the TV FOOD NETWORK

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