Contemporary Gifts for the Kitchen & Wine for the Soul

Home | Gift Baskets | The Grapevine News | Cooking Classes | Private Classes | Kids Corner

Recipes | Store | Newsletters | Contact Us | Local Links

Appetizers | Condiments | Ethnic Foods | Fish & Shellfish | Cooking with Kids | Low Fat | Main Dishes | Meats | Pasta | Poultry | Salads | Sandwiches | Sides | Soups | Vegetables | Desserts

Lobster Salad in Endive

Printer Friendly Version

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

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.

First Place Winner! November 2007
Pamela Finn of Corning