Lobster And Endive Salad Recipes

LOBSTER AND ENDIVE SALAD

Steps:

• Mix first 8 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes. Drain and cool. Remove lobster meat from shells. Cut tail into 1/2-inch-thick slices. (Can be made 1 day ahead. Cover and refrigerate dressing and lobster separately.)
• Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

ENDIVE SALAD

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

LOBSTER SALAD ON ENDIVE SPEARS

Steps:

• Cut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel, in the refrigerator for up to 4 hours.
• Bring a large pot of water to a rolling boil; add salt. Plunge lobsters in headfirst. Cover, allow water to return to a simmer, and cook for 6 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
• In a medium bowl, combine chives and dill with mayonnaise, lemon juice, and pepper to taste. Add celery and lobster meat, and mix well.
• Place a tablespoon of the lobster salad on the base of each endive petal. Garnish with a sprig of chive, and serve.

LOBSTER-MANGO SALAD

Steps:

• Combine the first 4 ingredients in a small bowl; stir well.
• Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
• Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
• Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
• Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
• Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
• Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
• Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.

WILTED ENDIVE SALAD

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.