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Lobster Salad with Mango and Avocado
Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook Servings: Makes 20 servings
Ingredients
Directions
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.
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