Lobster, Endive and Mango Cocktail

Lobster, Endive and Mango Cocktail Recipe

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 12

Introduction

This Lobster, Endive and Mango Cocktail is a refreshing and elegant dish that is perfect for a special occasion or a fancy dinner party. The combination of sweet mango, tender lobster meat, and crisp endive leaves creates a delicious and visually appealing appetizer.

History

This recipe is a modern twist on the classic lobster cocktail, which has been a popular dish for decades. The addition of mango and endive adds a unique flavor and texture to the traditional dish, making it a standout appetizer.

Ingredients

0.33 cup mayonnaise
0.33 cup plain yogurt
2 tbsp cognac
1 tbsp ketchup
1 tbsp fresh lemon juice, or to taste
salt and pepper to taste
4 x 1.5 lb (680 g) lobsters
3 firm and ripe mangos
1 cup finely diced celery
4 whole endives, plus 12 leaves for garnish
3 tbsp minced fresh chives plus 24 whole chives for garnish

How to prepare

In a small bowl, whisk together mayonnaise, yogurt, cognac, ketchup, lemon juice, salt, and pepper. Cover and chill.
Plunge the lobsters into a large kettle of boiling salted water and cover. Boil for 10 minutes.
Transfer the lobsters to a bowl using tongs and let them cool until they can be handled.
Crack the shells, remove the meat, and cut it into 0.75 inch pieces.
Transfer the lobster meat to a large bowl and cover. Chill it.
The lobster cocktail can be prepared up to 1 day in advance at this point.
Halve the mangos by cutting just to the sides of each pit. Using a 0.75 inch melon-ball cutter, scoop the flesh from the mango halves (about 2 cups).
Add the mango balls, celery, whole endives (trimmed and sliced thin crosswise), minced chives, and sauce to the lobster meat. Toss the mixture until combined.
Divide the lobster mixture among 12 chilled small glasses. Garnish each serving with 1 endive leaf and 2 whole chives.

Variations

For a lighter version, you can use Greek yogurt instead of mayonnaise in the sauce.
You can also add diced avocado or cucumber for extra freshness and flavor.

Cooking Tips & Tricks

Be sure to cook the lobsters just until they are opaque and firm, as overcooking can make the meat tough.

- Chilling the lobster meat before mixing it with the other ingredients helps to keep the dish cold and refreshing.

- Using a melon ball cutter to scoop out the mango flesh creates uniform and attractive mango balls for the cocktail.

Serving Suggestions

This Lobster, Endive and Mango Cocktail can be served as an elegant appetizer at a dinner party or special occasion. It pairs well with a crisp white wine or champagne.

Cooking Techniques

Boiling the lobsters until they are just cooked ensures that the meat is tender and flavorful.

- Chilling the lobster meat before mixing it with the other ingredients helps to keep the dish cold and refreshing.

Ingredient Substitutions

If you can't find fresh lobster, you can use cooked shrimp or crab meat as a substitute.

- If you don't have endive, you can use butter lettuce or arugula as a substitute.

Make Ahead Tips

This Lobster, Endive and Mango Cocktail can be prepared up to 1 day in advance. Simply mix the ingredients together and chill until ready to serve.

Presentation Ideas

Serve this cocktail in chilled small glasses for an elegant presentation. Garnish each serving with an endive leaf and a few whole chives for a decorative touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc. It also goes well with a sparkling wine or champagne.

Storage and Reheating Instructions

This dish is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of this Lobster, Endive and Mango Cocktail contains approximately 250 calories.

Carbohydrates

Each serving of this Lobster, Endive and Mango Cocktail contains approximately 15 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 12 grams of fat.

Proteins

Each serving of this cocktail contains approximately 20 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the mango and endive, as well as iron and zinc from the lobster meat.

Alergens

This recipe contains shellfish (lobster) and mayonnaise, which may be allergens for some individuals.

Summary

This dish is a good source of protein and vitamins, but it is also relatively high in fat and calories. It should be enjoyed in moderation as part of a balanced diet.

Summary

This Lobster, Endive and Mango Cocktail is a delicious and elegant appetizer that is perfect for a special occasion or a fancy dinner party. The combination of sweet mango, tender lobster meat, and crisp endive leaves creates a refreshing and visually appealing dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Lobster, Endive and Mango Cocktail. It was a warm summer day and I was visiting my friend Martha's beach house. Martha was an amazing cook and always had new and exciting recipes to share. As soon as I walked into her kitchen, I could smell the delicious aroma of fresh seafood and spices.

Martha greeted me with a warm smile and a glass of chilled white wine. She led me to the kitchen where she had laid out all the ingredients for the Lobster, Endive and Mango Cocktail. I watched in awe as she effortlessly prepared the dish, chopping, mixing and grilling with such precision and skill.

As I sat down to enjoy the cocktail, the flavors exploded in my mouth - the sweetness of the mango, the crunchiness of the endive and the tender, succulent lobster meat. It was a culinary masterpiece, and I knew I had to learn how to make it myself.

I begged Martha to share the recipe with me, and she graciously agreed. She told me that she had learned the recipe from a renowned chef during a cooking class in Paris. The chef had taught her the importance of using fresh, high-quality ingredients and balancing flavors to create a harmonious dish.

I was eager to recreate the Lobster, Endive and Mango Cocktail at home, so I went out to the local seafood market to pick up a fresh lobster. I carefully selected a ripe mango and a bunch of crisp endive, just like Martha had shown me.

Back in my own kitchen, I set to work following Martha's detailed instructions. I boiled the lobster until it was cooked through, then cracked it open and removed the meat. I diced the mango and sliced the endive into thin strips, then tossed them together in a light vinaigrette made with lemon juice, olive oil, and a touch of honey.

I plated the lobster meat on a bed of endive and mango, garnishing it with a sprinkle of fresh herbs and a drizzle of balsamic glaze. The dish looked just as beautiful as Martha's had, and I couldn't wait to taste it.

As I took my first bite, I was transported back to that sunny day at Martha's beach house. The flavors were just as vibrant and delicious as I remembered, and I felt a sense of pride knowing that I had successfully recreated her masterpiece.

Since then, the Lobster, Endive and Mango Cocktail has become a staple in my recipe repertoire. I love making it for special occasions and dinner parties, always receiving rave reviews from friends and family.

I am grateful to Martha for introducing me to this incredible recipe and inspiring me to hone my culinary skills. Cooking has always been a passion of mine, and I am thrilled to continue expanding my repertoire with new and exciting dishes.

As I sit here reminiscing about that fateful day at Martha's beach house, I can't help but smile. The Lobster, Endive and Mango Cocktail will always hold a special place in my heart, reminding me of the joy and fulfillment that cooking brings to my life.