Lobster Salad On Endive Spears Recipes

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 SALAD IN ENDIVE

Steps:

• 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.

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.

ENDIVE SPEARS WITH LOBSTER, AVOCADO, AND GRAPEFRUIT

Steps:

• Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
• Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
• Cut lobster into bite-size pieces; set aside.
• Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.

APPLE AND ONION SALAD ENDIVE SPEARS

Steps:

• Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
• Combine apples, onion, chives, and parsley in a bowl and toss well.
• Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
• Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

WALDORF SALAD IN ENDIVE SPEARS

Steps:

• Rinse the individual endive spears and pat dry.
• In a small bowl, whisk together the mayonnaise, sugar, vinegar and salt and pepper. Taste and add more sugar, salt and pepper as desired. Stir in the crumbled cheese.
• Peel and core apples and cut into a very small dice. Toss cheese mixture with apples and walnuts. Place a dollop at the base of each endive spear and serve.