• 6 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 2 pounds cooked lobster meat , diced
• 2 ripe avocados , seeded, peeled, and diced
• 1 mango , peeled and diced
• 3 tablespoons chopped fresh tarragon leaves
• 3 tablespoons chopped fresh cilantro leaves
• 6 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.