Rating: 3.21 stars
57 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 3
  • 57 Ratings

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

Unknown origin

Gallery

Recipe Summary

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

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

Advertisement

Reviews

57 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 3