Ingredients
- 24 chives for (whole garnish)
- 12 leaves
- 4 belgian endives (whole plus)
- 3 firm-ripe mangoes
- 3 chives (minced fresh plus)
- 1 1/2 live lobsters
- 1 day in advance
- 3/4 melonball cutter
- 100 gr celery (finely diced)
- 80 ml yogurt (plain)
- 80 ml mayonnaise
- 30 ml cognac
- 16 ml ketchup
- 16 ml lemon juice (fresh)
- some four
- some chill the sauce
chives, and the sauce and toss the mixture until it is combined. Divide the lobster mixture among dozen chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.