Best Lobster And Endive Salad Recipes

Lobster Salad on Endive Spears image

Provided by Martha Stewart

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.

Endive Spears with Lobster, Avocado, and Grapefruit image

Provided by Martha Stewart

Number Of Ingredients 7

1 pink grapefruit, peel and pith removed
1 avocado, peeled and pitted
1 teaspoon freshly squeezed lemon juice
3 ounces cooked lobster meat
4 heads Belgian endive (about 8 ounces)
Salt and freshly ground black pepper
3 sprigs fresh tarragon

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.