Lobster and Endive Salad Recipe

Lobster and Endive Salad Recipe

  • 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
  1. 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.)
  2. Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.
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