View source for Lobster, Endive and Mango Cocktail

== Ingredients ==
* ⅓ cup [[mayonnaise]]
* ⅓ cup plain [[yogurt]]
* 2 tbsp [[cognac]]
* 1 tbsp [[ketchup]]
* 1 tbsp fresh [[lemon juice]], or to taste
* [[salt]] and [[pepper]] to taste
* 4 x 1½-pound [[lobster]]s
* 3 [[mango]]s, firm and ripe
* 1 cup [[celery]], finely diced
* 4 whole [[endive]]s, plus 12 leaves for garnish
* 3 tbsp minced fresh [[chives]] plus 24 whole [[chives]] for garnish

== Procedures ==
# In a small bowl whisk together [[mayonnaise]], [[yogurt]], [[cognac]], ketchup, [[lemon juice]], and [[salt]] and [[pepper]] then chill 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 ¾-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 [[mango]]s by cutting just to the sides of each pit and, using a ¾-inch melon-ball cutter, scoop the flesh from the [[mango]] halves (about 2 cups).
# To the lobster meat add the [[mango]] balls, [[celery]], whole endives, trimmed and sliced thin crosswise, the minced [[chives]] and sauce, then toss mixture until 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]].

[[Category:Seafood appetizer Recipes]]
[[Category:Lobster Recipes]]
[[Category:Celery Recipes]]
[[Category:Ketchup Recipes]]
[[Category:Lemon juice Recipes]]
[[Category:Chives Recipes]]
[[Category:Cognac Recipes]]
[[Category:Endive Recipes]]
[[Category:Mango Recipes]]
[[Category:Mayonnaise Recipes]]
[[Category:Yogurt Recipes]]