INGREDIENTS

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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