Servings: Makes 20 servings
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.
From the November 2003 issue of O, The Oprah Magazine
We Hear You!