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
Directions
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.
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By lizwild
on March 06, 2012
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this is the best lobster salad recipe, I did add a little lemon juice, and I use Chipotele pepper mayo, less than recipe calls for, I also use frozen lobster meat claw and knuckel meat only, tail is chewy, it's the best
By sharigo
Connecticut
on August 09, 2011
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I thought this was mediocre. The other flavors just overtook the delicate lobster. This may be a recipe where you need to make your own mayo or use a combination of dressings.
By lwntrtn
Austin, TX
on April 10, 2011
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I thought this was just an OK recipe, maybe not worth doing with lobster. I guess I expected more since lobster is a favorite of mine. But that being said, it is just my taste so I hate to give it only three stars.I will try it again though because the concept is a great one, the recipe just needs a little improving in my opinion. I am not fond of dill, so will probably try it again with chervil or maybe thyme. Will probably leave out the capers also.
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