Lobster Salad on Endive

 


2 lemons, halved

¼ teaspoon salt

2 lbs. Live lobster tails

⅓ cup mayonnaise

2 teaspoons Dijon mustard

1 dash of hot sauce

1 stalk of celery, thinly sliced

2 heads of endive, leaves washed

2 tablespoons finely chopped chives


Fill a large pot with  2 inches of water.  Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves into the water.  Add the salt to the water and bring to a boil over medium high heat.


Add lobster tails, cover and cook for 8-10 minutes. Remove the tails from the water and run cold water over the lobster to stop the cooking.  


Remove the meat from the tail and roughly chop it into ½  inch pieces. Transfer meat into a bowl and refrigerate for 15 minutes.


Meanwhile, whisk the mayonnaise, the juice of the 2nd lemon, dijon mustard and hot sauce together in a medium bowl.  Add child lobster meat and celery. Toss to combine.  Add salt if needed. Divide the lobster meat mixture between the 2 endive leaves on a serving platter.


Sprinkle the top of the meat with chopped chives.  Serve chilled.


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