*  Exported from  MasterCook  *
 
                         Lobster And Mango Cocktail
 
 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.
 
 Yield: 12 servings
 
 
 
 
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