Lobster & Mango Cocktail
Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.
YIELD
12 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsThis is dinner party food at its finest. Tender lobster chunks tossed with sweet mango balls, crisp celery, and shaved Belgian endive, all dressed in a Cognac-laced cocktail sauce that’s lighter than the classic thanks to yogurt cutting through the mayonnaise.
The melon baller trick for the mango isn’t just for looks. Uniform spheres hold up better than rough-cut chunks and give each glass a polished presentation. Use firm, ripe mangos so the balls keep their shape instead of turning to mush when tossed.
You can boil and shell the lobsters a full day ahead. Keep the meat chilled and covered, then toss everything together right before serving. That make-ahead window is what makes this doable for a host who doesn’t want to be cracking shells while guests arrive.
Chef Tips
- Boil lobsters for exactly 10 minutes. Overcooking turns the meat rubbery, and you’ll notice it in a cold dish more than a hot one.
- The ketchup in the sauce isn’t weird. It adds just a hint of sweetness and color, like a classic Marie Rose sauce. Don’t skip it.
- Chill the serving glasses in the freezer for 15 minutes before plating. Cold glass keeps the cocktail crisp longer.
Variations
- Shrimp swap: Large poached shrimp work beautifully if lobster isn’t in the budget.
- Avocado addition: Add diced avocado to the mix for a creamy contrast against the sweet lobster and mango.
Ingredients
Directions
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 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 mangoes by cutting just to the sides of each pit and, using a ¾ 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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