Pinch of saffron
3 T white wine vinegar
1 1/2 lb poached lobster meant, chopped
1 mango, peeled, pitted and cubed
salt and pepper to taste
4 to 5 T mayonnaise
6 to 8 small blegian endive leaves
Puree the mango in a food processor until smooth. Dissolve the saffron in the vinefar then add the mixture to the mango.
Add the mayo , adjust season and blend until smooth.