Recipe By : Cooking Live Show #8892
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons cognac
1 tablespoon ketchup
1 tablespoon fresh lemon juice -- or to taste
four 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole belgian endives plus 12 leaves for
-- garnish
3 tablespoons minced fresh chives plus 24 whole chives
-- for garnish
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 an garnish
each serving with 1 of the endive leaves and 2 of the whole chives.
