Recipe courtesy of Gourmet Magazine

Lobster Cocktail

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  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
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1 cup creme fraiche

1/2 teaspoon finely grated fresh lemon zest

1/2 teaspoon finely grated fresh lime zest

1/2 teaspoon finely grated orange zest

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

1 teaspoon fresh orange juice

1 teaspoon chopped fresh tarragon leaves

Salt and freshly ground black pepper

1 English cucumber

2 Belgian endives

1 1/2 pounds cooked lobster meat (from about 3 (1 1/2-pound) lobsters)

Garnish: mesclun and fresh chives.


  1. In a bowl stir together creme fraiche, zests, juices, tarragon, and salt and pepper, to taste. Chill sauce, covered, 1 hour to blend flavors.
  2. Cut 3 inches of cucumber crosswise into very thin slices and reserve. Reserve 8 endive leaves for garnish and cut remaining cucumber and endive into 2-inch long matchsticks.
  3. Just before serving, coarsely chop lobster and in another bowl stir together with 3/4 cup sauce. Stir matchstick vegetables into remaining sauce.
  4. Line 4 Martini glasses with reserved cucumber slices. Divide matchstick vegetable mixture among glasses and top with lobster salad. Cut reserved endive lengthwise into 1/4-inch thick strips. Garnish salad with endive, mesclun, and chives.