Lobster Salad in Endive

This appetizer was a big hit at my party.  It has delicious lobster and it is sered in crisp endive.  The result is a sweet treat served in one crisp bite.  The salad can be made a day ahead and then assembled a few hours before the party, kept cool and covered in the fridge.  I went to my local fish market and asked for lobster meat already cleaned and shelled.  Getting the meat this way made this recipe even easier.


Ingredients:

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

3/4 pound fresh cooked lobster meat, small-diced

4 heads Belgian endive

Here's how:

Combine the mayonnaise, celery, capers, dill, salt, and pepper.

All the ingredients mixed up.

Fold in the lobster meat.

Meat added.  You can see it is in small pieces.

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.