Food & Cooking Recipes Appetizers Endive Spears with Lobster, Avocado, and Grapefruit 3.2 (45) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Crab or shrimp may be substituted for the lobster in this party-ready hors d'oeuvre. 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 sprigs fresh tarragon Directions Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside. Cut lobster into bite-size pieces; set aside. 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. Rate it Print