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.


Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Grilled Caprese Portobello Mushrooms

Image
 4 large portobello mushrooms, cleaned with gills removed Marinade: 3 tablespoons extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 2 garlic cloves, grated 2 teaspoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper Balsamic glaze for garnish Caprese Salad: 1 cup fresh mozzarella pearls or bocaccini's halved 1 cup cherry tomatoes, halved 3 tablespoons fresh basil, thinly sliced 1 teaspoon balsamic vinegar  In a large resealable bag or shallow dish, mix all the marinade ingredients. Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes, Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick. In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine. Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the...
Read more