Lobster Salad on Endive Spears

The lobster can be cooked up to four hours ahead and kept refrigerated in an airtight container.

Lobster Salad on Endive Spears


  • 4 firm, fresh heads Belgium endive
  • Coarse salt and freshly ground pepper
  • 2 one-and-a-half pound live lobsters
  • 1 tablespoon snipped chives
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1/4 cup Homemade Mayonnaise Homemade Mayonnaise, or prepared
  • 1 tablespoon freshly squeezed lemon juice
  • 2 ribs celery, finely chopped


  1. Cut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel, in the refrigerator for up to 4 hours.

  2. Bring a large pot of water to a rolling boil; add salt. Plunge lobsters in headfirst. Cover, allow water to return to a simmer, and cook for 6 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.

  3. In a medium bowl, combine chives and dill with mayonnaise, lemon juice, and pepper to taste. Add celery and lobster meat, and mix well.

  4. Place a tablespoon of the lobster salad on the base of each endive petal. Garnish with a sprig of chive, and serve.


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