Recipe: Lobster-Mango Cocktail on Jicama Squares

Lobster-Mango Cocktail on Jicama Squares (serves about 15 as an hor d'oeuvre)

1/3 cup mayonnaise or classic aioli

1/3 cup plain yogurt

2 tablespoons whiskey

1 tablespoon ketchup

1 tablespoon fresh lemon juice, or to taste

about 1 1/2-2 lbs. cooked lobster meat or langoustine meat, cut into 1/2" pieces and rinsed and drained

3 firm-ripe mangoes, finely diced

1 cup finely diced celery

2 large or 4 small whole Belgian endives, trimmed and sliced twice lengthwise and thinly crosswise

3 tablespoons thinly sliced scallion greens

salt and pepper

Garnish: paprika

1 big jicama, peeled and sliced into 1" squares

In a small bowl whisk together the mayonnaise/aioli, yogurt, whiskey, ketchup, lemon juice, and salt and pepper to taste. In a large bowl, toss the lobster meat with the mango, celery, endives, scallion greens, and the sauce until combined. Spoon the lobster mixture onto the jicama squares and garnish with paprika.