LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD
Categories Salad Low/No Sugar Grapefruit Lobster Avocado Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 9
Steps:
- Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
- When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
- While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
- Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
- Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
- Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
ENDIVE SPEARS WITH LOBSTER, AVOCADO, AND GRAPEFRUIT
Crab or shrimp may be substituted for the lobster in this party-ready hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
- Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
- Cut lobster into bite-size pieces; set aside.
- Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE
Provided by Food Network
Categories appetizer
Time 35m
Yield 20 endive spears
Number Of Ingredients 9
Steps:
- In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
- Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.
LOBSTER SALAD IN ENDIVE
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 24 appetizers
Number Of Ingredients 8
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.
FRIED ENDIVE SPEARS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.
LOBSTER SALAD ON ENDIVE SPEARS
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
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.
CURRIED CRAB IN ENDIVE SPEARS
Make and share this Curried Crab in Endive Spears recipe from Food.com.
Provided by Jacques Lorrain
Categories Crab
Time 8h30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in small bowl.
- Mix in crab meat. Season
- to taste with pepper.
- (Can be prepared 8 hours ahead.
- Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
- Sprinkle with cilantro.
- Arrange on platter in spoke pattern and serve.
Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36.8, Carbohydrate 3.6, Fiber 2.7, Sugar 0.4, Protein 1.1
LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO, AND HEARTS OF PALM
Grapefruit brightens a lobster salad made with avocados and hearts of palm.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator.
- Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing.
- Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning.
- Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.
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