Lobster and Endive Salad Recipe

Serves/Makes: 4


  • 2 frozen uncooked lobster tails, thawed
  • 2 heads Belgian endive, spears separated
  • 1 tomato, halved, seeded, cut into strips (to garnish)
  • Chopped fresh chives (to garnish)

  • Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons orange juice
  • 1 hard-boiled egg, chopped
  • 2 teaspoons minced seeded jalapeno chili
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh tarragon
How to cook Lobster and Endive Salad:
  • To prepare dressing: Mix all dressing ingredients in small bowl to blend. Season 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.
  • Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives.
  • Serve the Lobster and Endive Salad, passing dressing separately.

The Lobster and Endive Salad recipe easy to prepare and so good!

This recipe for Lobster and Endive Salad serves/makes: 4

The Lobster and Endive Salad recipe is adopted from Bon Appetit Magazine - February 2002.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Salad (more Salad recipes)

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