Lobster Salad in 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.
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse