New Year's: Lobster Salad in Endive
Source of Recipe
From "The Barefoot Contessa Cookbook" by Ina Garten
List of Ingredients
- � pound fresh cooked lobster meat, small-diced
- � cup good mayonnaise
- � cup small-diced celery (1 stalk)
- 1 Tbsp capers, minced
- 1� Tbsp minced fresh dill
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 heads Belgian endive
Instructions
- 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.
Makes 24 appetizers
Serves 6 to 8
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