| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Mayonnaise |
| 1/3 |
c |
Plain yogurt |
| 2 |
tb |
Cognac |
| 1 |
tb |
Ketchup |
| 1 |
tb |
Fresh lemon juice, or to taste |
| 4 |
|
1-1/2-pound live lobsters |
| 3 |
|
Firm-ripe mangoes |
| 1 |
c |
Finely diced celery |
| 4 |
|
Whole belgian endives plus 12 leaves for garnish |
| 3 |
tb |
Minced fresh chives plus 24 whole chives for garnish |
INSTRUCTIONS
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
Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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