Lobster And Endive Salad Recipes

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LOBSTER SALAD ON ENDIVE SPEARS



Lobster Salad on Endive Spears image

The lobster can be cooked up to four hours ahead and kept refrigerated in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

4 firm, fresh heads Belgium endive
Coarse salt and freshly ground pepper
2 one-and-a-half pound live lobsters
1 tablespoon snipped chives
2 tablespoons chopped fresh dill, plus more for garnish
1/4 cup Homemade Mayonnaise Homemade Mayonnaise, or prepared
1 tablespoon freshly squeezed lemon juice
2 ribs celery, finely chopped

Steps:

  • Cut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel, in the refrigerator for up to 4 hours.
  • Bring a large pot of water to a rolling boil; add salt. Plunge lobsters in headfirst. Cover, allow water to return to a simmer, and cook for 6 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
  • In a medium bowl, combine chives and dill with mayonnaise, lemon juice, and pepper to taste. Add celery and lobster meat, and mix well.
  • Place a tablespoon of the lobster salad on the base of each endive petal. Garnish with a sprig of chive, and serve.

BROILED LOBSTER AND GRAPEFRUIT SALAD



Broiled Lobster and Grapefruit Salad image

No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

2 Ruby Red grapefruits (1 pound each)
2 lobster tails in shell, thawed if frozen
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 medium head Boston lettuce (8 ounces), torn into large pieces
4 ounces endive, leaves halved lengthwise
1/4 cup chives, cut into 1-inch pieces
1 teaspoon finely grated Ruby Red grapefruit zest
1 Ruby Red grapefruit, juiced (about 1/4 cup)
1 tablespoon thinly sliced mint
2 teaspoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat broiler, with rack as close as possible to heat source. Cut ends off grapefruits. Using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Slice between membranes to release sections, and transfer to a small bowl. Squeeze juice from membranes into a separate bowl, and reserve (you should have about 1/4 cup juice).
  • Using kitchen shears, cut along length of each lobster-tail shell. Using a knife, make a shallow cut in the meat, leaving tail intact. Rinse, and drain. Using your fingers, loosen meat from shells but do not remove.
  • Arrange lobster tails and grapefruit segments on a rimmed baking sheet in a single layer. Rub lobster meat with oil, salt, and pepper. Drizzle reserved grapefruit juice on top.
  • Broil until lobster tails are opaque and edges of grapefruits are browned, 5 to 6 minutes. (The shells will get dark, so watch the meat closely to ensure it doesn't overcook.) Let lobster meat cool slightly, about 10 minutes. Remove meat from shells, and discard shells. Cut lobster meat in half lengthwise, then into 1/2-inch diagonal slices.
  • Toss lettuce, endive, and chives in a large serving bowl.
  • Make the vinaigrette: Whisk all the ingredients in a small bowl.
  • Add lobster meat and vinaigrette to lettuce mixture, and toss to coat. Gently fold in broiled grapefruit segments. Serve immediately.

Nutrition Facts : Calories 187 g, Cholesterol 41 g, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g

CRAB SALAD IN ENDIVE LEAVES



Crab Salad in Endive Leaves image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

Steps:

  • Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
  • Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

LOBSTER AND ENDIVE SALAD



Lobster and Endive Salad image

This delicious salad is from Johannes.

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons orange juice
1 hard boiled egg, chopped
2 teaspoons minced seeded jalapeño chili
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 frozen uncooked lobster tails
2 heads Belgian endive, spears separated
1 tomato, halved, seeded, cut into strips
Chopped fresh chives

Steps:

  • Mix first 8 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes. Drain and cool. Remove lobster meat from shells. Cut tail into 1/2-inch-thick slices. (Can be made 1 day ahead. Cover and refrigerate dressing and lobster separately.)
  • Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON



Lobster, Corn, and Potato Salad with Tarragon image

Categories     Salad     Potato     Shellfish     Tomato     Fourth of July     Picnic     Father's Day     Lunch     Seafood     Lobster     Corn     Summer     Tarragon     Endive     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
For vinaigrette
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion

Steps:

  • Prepare lobster, potatoes, and corn:
  • Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
  • Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
  • Boil corn in same water until crisp-tender, about 3 minutes, then drain.
  • When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
  • Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
  • Make vinaigrette:
  • Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
  • Assemble salad:
  • Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

LOBSTER SALAD IN ENDIVE



Lobster Salad in Endive image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 15m

Yield 24 appetizers

Number Of Ingredients 8

3/4 pound fresh cooked lobster meat, small-diced
1/2 cup good mayonnaise
1/2 cup small-diced celery (1 stalk)
1 tablespoon capers, drained
1 1/2 tablespoons minced fresh dill
Pinch kosher salt
Pinch freshly ground black pepper
4 heads Belgian endive

Steps:

  • 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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