Recipe - Lobster And Mango Cocktail

1/3 cup Mayonnaise
1/3 cup Plain yogurt
2 tablespoon Cognac
1 tablespoon Ketchup
1 tablespoon Fresh lemon juice, or to
taste
4 11/2pound live lobsters
3 Firmripe mangoes
1 cup Finely minced celery
4 Whole belgian endives plus
12 leaves for garnish
3 tablespoon 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 3/4inch 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
3/4inch 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 cut or sliced up 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.

Yield: 12 servings

Recipe by: Cooking Live Show #8892 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997