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Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.

  • servings: 12

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

  1. Step 1

    Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.

  2. Step 2

    Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.

  3. Step 3

    Cut lobster into bite-size pieces; set aside.

  4. Step 4

    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.

Source
Martha Stewart Living, December/January 1997/1998

Reviews (1)

  • 12 Jan, 2012

    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!