Jamaican
Lobster and Mango Cocktail Recipe
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Jamaican Lobster and Mango Cocktail Recipe |
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INGREDIENTS |
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1 cup celery, finely diced |
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1 tbsp. fresh Jamaican lemon juice |
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1 tbsp. ketchup |
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¼ cup mayonnaise |
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¼ cup plain yogurt |
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2 tbsp. cognac |
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3 Jamaican mangos, firm and ripe |
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four 1½ pound lobsters |
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salt and pepper to taste |
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PREPARATION |
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1. In a small bowl whisk together mayonnaise,
yogurt, cognac, ketchup, Jamaican lemon juice, and salt and pepper then
chill covered. |
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2. Plunge the lobsters into a large kettle of
boiling salted water and boil them, covered, for 10 minutes. |
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3. 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. |
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4. Transfer the lobster meat to a large bowl and
chill it, covered. |
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5. Halve the Jamaican mangos by cutting just to
the sides of each pit and, using a ¾ inch melon-ball cutter, scoop the flesh
from the Jamaican Jamaican mango halves. |
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6. To the lobster meat add the Jamaican mango
balls and celery and sauce, then toss mixture until combined. |
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7. Divide the lobster mixture among 12 chilled
small glasses and garnish. |
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