Ingredients Jump to Instructions ↓

  1. 3/4 pound fresh cooked lobster meat, small-diced

  2. 1/2 cup good mayonnaise

  3. 1/2 cup small-diced celery (1 stalk)

  4. 1 tablespoon capers, drained

  5. 1 1/2 tablespoons minced fresh dill Pinch kosher salt Pinch freshly ground black pepper

  6. 4 heads Belgian endive

Instructions Jump to Ingredients ↑

  1. Combine the lobster, mayonnaise, celery , capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.


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