Endive Spears with Lobster, Avocado, and Grapefruit
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Martha Stewart Living, December/January 1997/1998
- Yield Serves 10 to 12
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Ingredients
- 1 pink grapefruit, peel and pith removed
- 1 avocado, peeled and pitted
- 1 teaspoon freshly squeezed lemon juice
- 3 ounces cooked lobster meat
- 4 heads Belgian endive (about 8 ounces)
- Salt and freshly ground black pepper
- 3 fresh tarragon
Directions
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Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
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Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
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Cut lobster into bite-size pieces; set aside.
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Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
So elegant! This is one of my favorites - I usually use the shrimp version because I usually have shrimp on hand. The combination of flavors is great!