Lobster Salad with Mango and Avocado

Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook

Lobster. Avocado. Mango. Enough said.

Servings: Makes 20 servings

Ingredients

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

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.

From the November 2003 issue of O, The Oprah Magazine