Lobster And Mango Cocktail Recipes

LOBSTER AND MANGO COCKTAIL

Steps:

• 1. 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.
• 2. 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.
• 3. Crack the shells, remove the meat, and cut it into 3/4-inch pieces.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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.

SHRIMP CEVICHE RECIPE

Steps:

• Gather the ingredients.
• Combine the shrimp and lime juice in a medium non-reactive bowl. Cover the bowl and marinate, refrigerated for 1 hour.
• Strain the shrimp (reserve the liquid) and add the tomato, cucumber, onion, avocado, serrano, cilantro, and olive oil. Fold the mixture together. Adjust the seasoning with salt to taste.
• Add back some of the reserved liquid, if desired. Serve with tostadas, tortilla chips, or saltines.

LOBSTER AND MANGO COCKTAIL

Steps:

• 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 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 melon-ball 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 mixture until it is 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.

LOBSTER AVOCADO COCKTAILS

Steps:

• For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.
• For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use. For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.
• Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges.