Lobster. Avocado. Mango. Enough said.
Servings: Makes 20 servings
  • 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.


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