Lobster. Avocado. Mango. Enough said.
Servings: Makes 20 servings
Ingredients 6 tablespoons fresh lemon juiceSalt and freshly ground pepper3/4 cup extra-virgin olive oil2 pounds cooked lobster meat , diced2 ripe avocados , seeded, peeled, and diced1 mango , peeled and diced3 tablespoons chopped fresh tarragon leaves3 tablespoons chopped fresh cilantro leaves6 heads Belgian endive (preferably 3 red and 3 white)Few sprigs cilantro , for garnish
In a small bowl, whisk together lemon juice and 1/2 teaspoon salt until salt dissolves. Slowly whisk in olive oil until well blended. Season with pepper.
In a medium bowl, gently stir together lobster, avocados, mango, vinaigrette, tarragon, and cilantro.
Remove bases of endives and separate leaves. Arrange lobster salad in the center of a large serving platter and place endive spears around the salad. Garnish platter with cilantro sprigs.