- 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 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.