How To make Lobster and Mango Cocktail
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.
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Receta:
22ml Malibu mango
15ml licor de naranja (triple sec)
8ml jugo de limon
8ml jugo de lima
15ml jugo de pina
90ml nectar de mango
22ml Ron obscuro
Recipe:
0.75oz Malibu mango
0.5oz Orange liquor
0.25oz lime juice
0.25oz lemon juice
0.5oz pineapple juice
3oz mango nectar
0.75oz dark rum (float)
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