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Endive Spears with Lobster, Avocado, and Grapefruit

Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.

Martha Stewart Living, December/January 1997/1998 http://www.marthastewart.com/336656/endive-spears-with-lobster-avocado-and-g
2.875
Rated
57.5100(9)9
  • Yield Serves 10 to 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. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
  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. Cut lobster into bite-size pieces; set aside.
  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.

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