Recipe courtesy of Gourmet Magazine
Episode: Elegant Soiree
Save Recipe Print
Total:
47 min
Prep:
35 min
Inactive:
2 min
Cook:
10 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Mango Salsa

Recipe courtesy of Ellie Krieger

Lobster Rolls

Recipe courtesy of Jamie Deen

Mango Margaritas

Recipe courtesy of Ree Drummond

Mango Lassi

Recipe courtesy of Ellie Krieger

Mango Chutney

Recipe courtesy of Alton Brown

Shrimp Cocktail

Recipe courtesy of Food Network Kitchen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Mango de Gallo

Recipe courtesy of Ree Drummond

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Browse Reviews By Keyword

          Latest Stories