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 lobsters
* 3 mangos, firm and ripe
* 1 cup celery, finely diced
* 4 whole endives, plus 12 leaves for garnish
* 3 tbsp minced fresh chives plus 24 whole chives for garnish
== Directions ==
# 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 mangos 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