Lobster Salad In Endive Recipes

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LOBSTER SALAD ON ENDIVE SPEARS



Lobster Salad on Endive Spears image

The lobster can be cooked up to four hours ahead and kept refrigerated in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

4 firm, fresh heads Belgium endive
Coarse salt and freshly ground pepper
2 one-and-a-half pound live lobsters
1 tablespoon snipped chives
2 tablespoons chopped fresh dill, plus more for garnish
1/4 cup Homemade Mayonnaise Homemade Mayonnaise, or prepared
1 tablespoon freshly squeezed lemon juice
2 ribs celery, finely chopped

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 SALAD IN ENDIVE



LOBSTER SALAD IN ENDIVE image

Categories     Shellfish

Yield 6-8 24 apps

Number Of Ingredients 9

Ingredients
3/4 pound fresh cooked lobster meat, small-diced
1/2 cup good mayonnaise
1/2 cup small-diced celery (1 stalk)
1 tablespoon capers, drained
1 1/2 tablespoons minced fresh dill
Pinch kosher salt
Pinch freshly ground black pepper
4 heads Belgian endive

Steps:

  • Directions Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

CRAB SALAD IN ENDIVE LEAVES



Crab Salad in Endive Leaves image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

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.

LOBSTER AND ENDIVE SALAD



Lobster and Endive Salad image

This delicious salad is from Johannes.

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons orange juice
1 hard boiled egg, chopped
2 teaspoons minced seeded jalapeño chili
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 frozen uncooked lobster tails
2 heads Belgian endive, spears separated
1 tomato, halved, seeded, cut into strips
Chopped fresh chives

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.

ENDIVE SALAD



Endive Salad image

Colorful endive leaves are drizzled with an easy, no-cook dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4-6

Number Of Ingredients 5

3 green endives
3 red endives
1 lemon, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt

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.

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