Citrusy Tarragon Lobster Salad In Endive Cups
Serves 4 to 6
1 1/2 tablespoons good quality mayonnaise (22 mL)
Zest and juice of 1/2 lemon
1 tablespoon minced celery (15 mL)
1/2 tablespoon minced shallot (7 mL)
2 teaspoons chopped fresh tarragon (5 mL)
3 ounces fresh cooked lobster meat, roughly chopped (85 g)
Coarse salt and freshly ground pepper
2 heads Belgian endive
In a bowl, whisk together the mayonnaise, lemon zest and juice, celery, shallot, and tarragon. Fold in the lobster meat and season to taste with salt and pepper. Refrigerate the lobster salad until it’s lightly chilled, about 10 minutes.
Trim off the base of the endive, separate the leaves, and arrange them on a platter. Evenly fill the wide end of each leaf with lobster salad and serve immediately.
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