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Ingredientes
- 1/3 c. mayonnaise
- 1/3 c. plain yogurt
- 2 Tbsp. Cognac
- 1 Tbsp. ketchup
- 1 Tbsp. fresh lemon juice or possibly to taste four (1 1/2-lb.) live lobsters
- 3 x hard-ripe mangoes
- 1 c. finely diced celery
- 4 whl Belgian endives plus 12 leaves for garnish
- 3 Tbsp. chopped fresh chives plus 24 whole chives for garnish
Direcciones
- In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the
- ketchup, the lemon juice, and salt and pepper to taste and refrigeratesauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 min. Transfer the lobsters with tongs to a bowl and let them cold till they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pcs. Transfer the lobster meat to a large bowl and refrigerateit, 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 melon-ball cutter, scoop the flesh from the mango halves. (There
- should be about 2 c..) To the lobster meat add in the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the chopped chives, and the sauce and toss mix till it is combined. Divide the lobster mix among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 327g | |
| Calories 699 | |
| Calories from Fat 573 | 82% |
| Total Fat 64.85g | 81% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 665mg | 28% |
| Potassium 495mg | 14% |
| Total Carbs 12.82g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.85g | 7% |
| Protein 4.1g | 7% |
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