Lobster and Mango Cocktail

Yield:
12 servings
Level:
Easy
Ingredients
  • 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
Directions
  • 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.


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