Saffron Lobster Canapes

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.

Add mango sauce to the chopped lobster and mix well. Spoon mixture onto endive leaves.